Crispy Cauliflower Shawarma recipe – Pois Chiche Style

Preparing the cauliflower

Steamed and cooled, ready to season

Coating the cauliflower with our shawarma blend

Assembling the cauliflower shawarma wrap

Rolling it the Pois Chiche way

Ready to enjoy - cauliflower shawarma

There’s one dish that consistently surprises people at Pois Chiche: our cauliflower shawarma. It happens all the time - someone takes their first bite, pauses, and asks:

“Wait… this isn’t meat?”

Nope. Just cauliflower. But prepared in a way that feels a little bit like magic.

In this blog, we’re finally sharing the cauliflower shawarma recipe so many of you keep asking for. It’s simple, plant-based, full of warm Middle Eastern flavors, and works beautifully in a wrap, a bowl, or as a mezze side with tahini.

🥦 Why Cauliflower Makes the Perfect Shawarma

Cauliflower is one of the most underrated vegetables for roasting.When cooked on high heat, it:

• gets a meaty, satisfying bite,

• absorbs spices incredibly well,

• caramelizes for extra crispiness,

• is affordable and easy to find,

• and pairs naturally with Middle Eastern flavors.

  
  

Combined with classic shawarma spices (cumin, paprika, turmeric, a hint of chili, garlic), you get a warm, aromatic dish that feels deep and comforting - without using any meat.

🔥 The Recipe: Crispy Cauliflower Shawarma (Pois Chiche Style)

This recipe is almost embarrassingly easy.The spices do the work, the fryer finishes the magic - the only real challenge is getting the cauliflower perfectly al dente.If it’s too soft, it falls apart; too hard, it won’t absorb flavor.Hit that sweet spot, and you’ll understand why guests keep thinking it’s meat.

Below is the version we use in our kitchen - scaled for approximately 1 cauliflower.

🥦 Ingredients:

• 800 g cauliflower florets

• 6 g salt

• 60 Gr Cauliflower Shawarma Blend

  • 35 g cornstarch

  • 10 g chickpea flour

  • 5 g turmeric

  • 5 g sweet paprika

  • 5 g chili flake

  
  

🔧 Instructions:

1. Portion the cauliflower

   1. Cut the florets into 3–4 cm pieces and place them in a deep perforated gastro tray (or any steaming basket).

2. Steam until al dente

   1. Steam for 9 minutes at 100% steam.This is the hardest part — getting the perfect al dente.(If steaming isn’t possible, you can boil them briefly, but keep them very firm because they will cook further in the fryer.)

3. Cool down

   1. Let the cauliflower cool for 15 minutes so it stays firm when mixing.

4. Season with salt

   1. Add the 6 g salt and mix gently.

5. Add the Cauliflower Shawarma Blend

   1. Add the 50 g blend and mix until all florets are evenly coated.

6. Ready to finish

   1. Add in the fryer for about 2 minutes until golden brown.

   2. Use a fryer for the best result - we can’t promise it otherwise

      
      

🍽️ How to Serve It

• In a warm wrap with hummus, salad, pickles, and tahini

• On a bowl with rice, veggies, and herbs

• As part of a mezze table

• With a fresh cucumber & sumac vegetable salad
  

🌿 Plant-Based, Accessible, Flavorful

We love showing that plant-based food doesn’t need to be complicated.A few spices and a hot oven can turn a humble vegetable into something deeply satisfying.

🔗 Want to taste the original?

Order our cauliflower shawarma at Pois Chiche — dine-in, takeaway or delivery.

And if you make this recipe at home, don’t forget to tag us: @poischichebrussels ❤️

What recipe should we reveal next?

• Our creamy hummus
• The best falafel in Brussels
• Moutabal / Baba Ganoush
• 1 of our seasonal salads