Click here for the recipe to make your own Shawarma spice mix.
Heat 1 tbsp (15 ml) of the oil in a medium cast-iron skillet or sauté pan on medium heat and add the onion. Stir and cook for approximately 5 minutes, or until the onion is soft and translucent. Add the garlic and cook for 2 minutes. Stir frequently to avoid scorching. Remove from heat.
In a medium bowl, whisk the yogurt, the remaining tsp of olive oil, Shawarma spice blend, curry powder, and salt and pepper to taste together until well combined. Stir in the onion and garlic mixture until evenly distributed throughout the sauce.
Microwave for 5 to 7 minutes, or until it's just fork tender.
Trim the leaves off of the cauliflower and cut the stem flush with the bottom so it sits flat. Put the cauliflower in an oven safe pan and brush a thick layer of the sauce over the entire cauliflower. Roast, stem side down, for approximately 1 hour (depending on your oven, you may have to roast up to 2 hours until it's fork tender. If that's the case, cover with foil at 75 minutes to prevent burning the top), or until it’s fork tender and golden brown. Turn the pan once halfway through cooking so it roasts evenly.
Slice into pieces and serve with the remaining sauce for dipping.
The Nutrition Facts are an estimate only.
MIDDLE EASTERN SPICED WHOLE ROASTED CAULIFLOWER
Amount Per Serving
Calories 58Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Total Carbohydrates 7g2%
* Percent Daily Values are based on a 2000 calorie diet.