Cauliflower Shawarma with Pomegranate, Tahini, Pine Nuts

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes


  • 1 Whole head cauliflower

Spice rub:

  • 1/4 cup plus 1 and 1/2 Tbsp of fresh squeezed lemon juice
  • 3 Tbsp unsalted butter
  • 1 and 1/2 Tbsp minced fresh parsley
  • 1 Tbsp ground cinnamon
  • 1 and 1/2 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cardamon
  • 1/8 tsp sumac
  • 2 cloves garlic minced
  • 1 and 1/2 tsp sea salt plus


  • 1/2 cup tahini
  • 2 Tbsp pomegranite seeds
  • 1 and 1/2 Tbsp finely chopped flat leaf parsley
  • 1 and 1/2 Tbsp pine nuts roasted


Spice rub:

  1. In a bowl mix 1 and 1/2 Tbsp lemon juice, butter, parsley, cinnamon, cumin, allspice, nutmeg, cardamon, sumac, and half the garlic.


  1. Place head of cauliflower in a large pot of salted boiling water. Cook until stem can be just pierced with a knife.
  2. Take out of water and drain, and place on a plate.
  3. Take spice rub and rub it all over the cauliflower making sure to coat it well.

Tahini Sauce:

  1. In a bowl mix 1/4 cup lemon juice, rest of the garlic, 1 and 1/2 tsp sea salt, tahini and 4 Tbsp of ice cold water. Blend till smooth.


  1. Pre heat grill to about 400° F.
  2. Place spice rubbed cauliflower on grill turning to get a slight char on all sides, about 10 minutes.
  3. Take off grill and place on cutting board.
  4. Cut into nice bite size pieces and place on a serving plate.


  1. Drizzle the tahini sauce over the cauliflower.
  2. Sprinkle with pomegranate seeds and roasted pine nuts.
  3. Ready to serve, enjoy!


Of course to keep it vegan, use vegan butter.


  • Serving Size: 2-4 servings
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