I wrote this sheetpan cauli schwarma recipe pre-pandemic but as we hunker down into our second week, and our stoves are on more than ever I find that this is an easy, hearty recipe that can easily be adapted to what you have in your fridge. Use this method and add any nearly veggie to the sheet pan, spices from the pantry, and the greens you have left to your bowls. The herbed tahini is a good place to use up any herbs that are on their last leg, or if you don’t have any herbs skip them and opt for a simple tahini with olive oil, lemon, tahini, salt and pepper. 

I hope you are able to find some comfort and nourishment in home cooked meals right now, while life is anything but business as usual. Check back weekly as I continue to post recipes that are helping me get through it all. Please stay inside and stay safe!

sheetpan cauli schwarma
Ingredients
Serves 2
  • 1 bunch rainbow carrots, peeled and cut into coin on a bias 
  • ½ small to medium cauliflower, cut into florets
  • 1 can of chickpeas, rinsed, and patted dry 
  • 2 tablespoons olive oil 
  • 1 tablespoon schwarma spice, or mix of spices from your pantry (cumin, turmeric, paprika, garlic powder, etc would all be good)
  • Sea salt 
  • Few handfuls of arugula or any greens
  • Toasted tortillas (I the almond or chickpea ones from Siete)

 

Top with:

  • Sliced red onion
  • Sliced cucumber
  • Sliced avocado 

 

Herbed tahini 

  • ¼ cup loosely packed cilantro
  • ½ cup loosely packed parsley
  • 7 leaves of basil 
  • 3 tablespoons tahini 
  • 1 clove of garlic
  • Juice of ½ a lemon 
  • ½ teaspoon of sea salt
  • ⅓ cup olive oil 
  • Water, as needed
Method

For the herbed tahini: 

Combine cilantro, parsley, basil, tahini, garlic, lemon and salt in food processor. Pulse a few times then add olive oil in a steady stream. Add a little water to thin out as needed. 

 

For the cauli schwarma: 

Pre heat oven to 425F and line a sheet pan with parchment. Add chickpeas, carrots, and cauliflower to sheet pan, toss with olive oil, schwarma spice and a few pinches of sea salt. Roast until cooked through and golden, about 25 – 35 minutes. Toss a bit halfway through. Remove from oven. 

 

Add arugula to bowls. Top with some of the chickpeas, carrots, cauliflower, cucumber, avocado, and red onion. Drizzle with herbed tahini and serve with toasted tortillas and more tahini on the side.