Shawarma Cauliflower Salad

This Shawarma Cauliflower Salad is not only a feast for the taste buds but also a celebration of textures and colors, making it an ideal choice for a quick and nutritious meal!

Roasted cauliflower, coated with a tantalizing blend of spices, nestled on a bed of fresh spinach, accompanied by juicy halved cherry tomatoes, crisp slices of cucumber, and the briny goodness of Kalamata olives. All this goodness is then crowned with a zesty Tzatziki dressing that brings a harmonious balance to the dish, elevating it to a delicious masterpiece!

Why You'll Love This Shawarma Cauliflower Salad:

Flavor Explosion: The Shawarma spice blend imparts a rich and aromatic flavor to the cauliflower, making each bite a delightful experience.

Quick and Easy: This recipe is a breeze to make, perfect for those busy days when you crave a wholesome homemade meal.

Versatile: Serve it as a side dish, a light lunch, or even as a crowd-pleasing party appetizer.

Ingredients

Cauliflower florets, Olive oil, Shawarma Spice, Spinach, Arugala, Cherry tomatoes, Cucumbers, Red Onion, Kalamata olives, Greek yogurt, Grated cucumber, Garlic, Fresh dill, Lemon juice, Water, Salt, Pepper

Ingredient Notes:

Cauliflower: Fresh or frozen cauliflower can be used for this recipe. If using frozen, be sure to adjust the cooking time during roasting. Frozen cauliflower may require a few extra minutes in the oven to achieve the desired golden brown and crispy texture.

Tzatziki Dressing: The combination of Greek yogurt, fresh cucumber, and dill provides a cool and tangy contrast to the warm, spiced cauliflower. It can also be made in advanced!

How to Make Shawarma Cauliflower Salad:

Preheat the oven and toss cauliflower with olive oil and Shawarma spice. Roast until golden brown and crispy. Allow to cool before adding to the salad.

Prepare the Tzatziki dressing by mixing Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, water, salt, and pepper.

In a large bowl, combine spinach, cherry tomatoes, cucumbers, and Kalamata olives.

Add the roasted cauliflower to the salad mix, drizzle with Tzatziki dressing, and toss gently.

Shawarma Cauliflower Salad Tips and Tricks:

Customize the Spice Level: Adjust the amount of Shawarma spice to suit your spice preferences.

Make-Ahead Tzatziki: Prepare the Tzatziki dressing ahead of time for a quicker assembly.

Frequently Asked Questions

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Shawarma Cauliflower Salad

This Shawarma Cauliflower Salad is a vibrant medley of flavors, from spiced cauliflower to zesty tzatziki, in one satisfying dish.

Ingredients

• 1 bag of cauliflower florets
• 2 tbsp. olive oil
• 1 tbsp. shawarma Spice
• 2 cups fresh spinach
• 1 cup arugula
• ½ cup cherry tomatoes halved
• ½ cup cucumber sliced
• ¼ red onion sliced
• ¼ cup kalamata olives halved

Tzatziki Dressing:

• ½ cup plain Greek yogurt
• ¼ cup grated cucumber
• 1 clove garlic microplaned
• ½ tbsp. fresh dill chopped
• 1 tbsp. lemon juice
• 1 tbsp. olive oil
• 1 tbsp. water
• ¼ tsp. salt
• ⅛ tsp. pepper

Instructions

• Preheat oven to 400°F (200°C)
• Toss cauliflower florets with 3 olive oil and Shawarma Spice until well coated.
• Roast in the preheated oven for 20-25 minutes or until golden brown and crispy.
• In a large bowl, combine fresh spinach, halved cherry tomatoes, sliced cucumber, and Kalamata olives.
• In a separate bowl, mix together Greek yogurt, grated cucumber, microplaned garlic, chopped dill, olive oil, lemon juice, water, salt, and tsp. pepper. Refrigerate until ready to use.
• Once the cauliflower is roasted, let it cool for a few minutes. Add the roasted cauliflower to the salad mix.
• Pour the Tzatziki dressing over the salad mix. Toss gently to coat everything evenly.
• Serve and Enjoy!