50mChickpea Cauliflower Shawarma Pan
A one-sheet-pan chickpea and cauliflower dinner with red onion, warm whole wheat pita, and bright lemon tahini. It is plant-based, weeknight-friendly, and Middle Eastern-inspired with common pantry spices.
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- canned chickpeas-2 cans
- cauliflower florets-6 cups
- red onion-1 medium onion
- tahini-0.5 cups
- extra-virgin olive oil-3 tbsp
- cool water-3 tbsp
- ground cumin-2 tsp
- smoked paprika-1.5 tsp
- fine sea salt-1.25 tsp
- vegan whole wheat pita-4 each
- garlic powder-1 tsp
- large lemon-1 large lemon
- ground cinnamon-0.25 tsp
Preheat the oven to 425°F; drain and rinse the chickpeas, pat them very dry, cut any large cauliflower florets into 1 1/2-inch pieces, slice the red onion into thin wedges, and juice the lemon.
Keep the knife blade angled away from fingers while cutting cauliflower and slicing onion.
Pat chickpeas very dry before roasting to reduce splattering.
On one rimmed sheet pan, toss the chickpeas, cauliflower, and red onion with olive oil, cumin, smoked paprika, garlic powder, cinnamon, and 1 teaspoon salt until evenly coated.
Spread everything into a single even layer and roast for 20 minutes, until the cauliflower starts browning at the edges.
Use oven mitts when handling the hot sheet pan.
Stir with a spatula, return to the oven, and roast for 10 to 15 minutes more, until the cauliflower is tender and deeply browned and the chickpeas are lightly crisp.
Open the oven carefully to avoid hot steam and use oven mitts when moving the hot pan.
During the last 3 minutes of roasting, push the chickpea mixture to one side of the pan, place the pita on the open side, and warm until soft and pliable.
Use oven mitts and keep hands clear of the hot sheet pan while adding the pita.
While the pan roasts, whisk the tahini, lemon juice, remaining 1/4 teaspoon salt, and 3 tablespoons cool water in a small bowl until smooth and pourable.
Serve the shawarma-spiced chickpeas and cauliflower with warm whole wheat pita and drizzle generously with lemon tahini sauce.
Let the sheet pan rest on a heat-safe surface before serving from it.
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