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Shawarma-Spiced Roasted Cauliflower

Ingredients
  • 1 large head cauliflower (or 2 small)
  • 3 tbsp olive oil
  • 1 1/2 tbsp lemon juice (plus wedges to finish)
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp smoked paprika (or sweet paprika)
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne or Aleppo pepper (optional, to taste)
  • 2 cloves garlic, finely grated (optional)
    • Optional finish (highly recommended):
  • Chopped parsley (or mint)
  • 2 tbsp toasted sliced almonds or toasted walnuts
  • 2 tbsp Greek yogurt or tahini drizzle (onion-free)
Instructions
  1. 1
    Heat oven: 450°F (425°F works too; add a few minutes).
  2. 2
    Season: Toss florets with olive oil, lemon juice, salt, pepper, and all spices (and garlic if using). Coat well.
  3. 3
    Spread: Arrange on a sheet pan in a single layer with space between pieces.
  4. 4
    Roast: 20 minutes, flip, then roast 10–15 minutes more until deeply browned on edges.
  5. 5
    Finish: Squeeze fresh lemon, sprinkle herbs, and add nuts if using.
Read it online: https://wayfarerspantry.com/thepantry/recipe/shawarma-spiced-roasted-cauliflower/