Cauliflower Shawarma Kale Salad
on Dec 04, 2022
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Make this salad with Shawarma spiced cauliflower, lemony kale, chewy dates, crunchy sunflower seeds and Smokey Tahini Dressing and you’ll have a healthy, vegan dinner on the table in 30 minutes or less!
As far as salad recipes go, I love hearty, filling salads that satisfy like my Roasted Broccolini Salad, my quick Chickpea Taco Salad and my go-to vegan Chopped Salad with White Bean Dressing. The key to a great salad is creating a balance of flavors and textures so I like to pack my salad recipes with protein, fiber, healthy fats and of course, as many colors possible! More is more when it comes to salad and this Shawarma Cauliflower and Kale Salad is no exception!
I love making this Middle Eastern inspired salad. It starts with roasted cauliflower seasoned with fragrant spices like turmeric, cinnamon, cumin and cloves. Then comes a lemony-fresh kale salad jeweled with sweet Medjool dates, crunchy sunflower seeds and chopped shallots for a zesty kick. It all comes together with a creamy nut-free dressing made with tahini and a touch of smoked paprika. The result is incredibly flavorful with an exciting mix of flavors and textures that make this salad truly craveable!
What is Shawarma
Shawarma is a traditional Middle-Eastern dish made by seasoning, roasting and then shaving meat into thin slices. My recipe is not traditional but I use the same delicious and fragrant blend of spices to season the cauliflower before roasting and the result is super tasty!
What is Shawarma Seasoning
Shawarma seasoning is often made with a blend of cumin, coriander, cinnamon, turmeric, ginger and cardamom or cloves. You can find it pre-made in the spice aisle at most grocery stores or here and here online. I made my own shawarma seasoning blend following this recipe and it turned out very well! I used 1/8 tsp ground cloves in place of the cardamom and 1/2 tsp red pepper flakes in place of the cayenne because that’s what I had on hand. 10/10 recommend!
How to Make Shawarma Spiced Cauliflower and Kale Salad
It’s easy to make this Middle Eastern inspired salad recipe, and best of all, it’s ready in 30 minutes or less!
The full recipe with instructions is on the printable recipe card below, but here’s a step-by-step overview to give you an idea.
Preheat the oven to 400 degrees and cut a head of cauliflower into small florets.
Season liberally with Shawarma seasoning and a drizzle of olive oil.
Then roast until crisp around the edges and tender in the center. About 15 minutes.
While the cauliflower is in the oven, combine tahini, Dijon mustard, apple cider vinegar, maple syrup, smoked paprika and water in a bowl. Whisk until smooth and set aside.
Massage fresh kale with lemon and add a handful each of chopped shallots, Medjool dates and sunflower seeds.
Toss the kale salad with half of the dressing, then plate and top each serving with the hot roasted cauliflower and the remaining salad dressing. Serve with some extra lemon wedges on the side and enjoy!
Recipe FAQs
Can I make this salad ahead of time for meal prep?
Yes! Kale salads are great for meal prep because the hearty greens hold up well in the fridge, even when dressed. I actually prefer this salad the next day because the flavors have time to mix and mingle and become even more tasty!
Can I make the Smokey Tahini Dressing ahead of time?
Absolutely. This dressing will last for up to two weeks in the refrigerator. Keep in mind, tahini dressings tend to thicken up a bit as they sit, so simply add in one small splash of water (about a tablespoon) at a time and mix well until you reach the desired consistency.
Can I use regular paprika instead of smoked paprika in the dressing?
While the names might sound similar, regular paprika and smoked paprika are actually very different. As the name implies, smoked paprika has a smokey, earthy flavor and it’s very strong so a little goes a long way. It’s not interchangeable with regular paprika, which is sometimes called sweet paprika. You can make this dressing without paprika, but if you want that subtle smokey flavor, opt for smoked paprika.
More Vegan Salad Dressing Recipes You Might Like:
- Best Ever Vegan Ranch
- 2 Minute Lemon Tahini Dressing
- One Minute Champagne Vinaigrette
- Peperoncini Tartar Sauce
Shawarma-Spiced Cauliflower and Kale Salad
Ingredients
- 1 medium cauliflower , about 5 cups of florets
- 2 tbsp olive oil
- 2½ tbsp salt-free Shawarma seasoning , store-bought is great or there's a homemade recipe in notes below
- ¼ tsp kosher salt, I use Morton's
- 1 bunch curly green kale
- 2 tbsp lemon juice
- ½ shallot
- 6 pitted Medjool dates
- ⅓ cup roasted sunflower seeds
Smokey Tahini Dressing
- 4 tbsp light runny tahini, Such as Soom or Simply Organic
- 4 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- ½ tsp smoked paprika
- 5 tbsp water
Instructions
Roast the Cauliflower
- Preheat the oven to 400 degrees and then cut the cauliflower into small florets. Tip: try to make all of the florets similar in size for even cooking.
- Place the cauliflower in a large mixing bowl and add the olive oil and Shawarma seasoning and salt then use cleans hands to thoroughly rub the spice blend all over the cauliflower.
- Transfer the cauliflower to a lined cookie sheet and roast for 15 minutes or until crisp around the edges and tender in the center.
Make the Kale Salad
- While the cauliflower roasts, de-stem the kale and chop into bit sized pieces. Place the kale in a large mixing bowl and squeeze the lemon juice on top. Massage for 1 minute or until the kale is reduced in size by about 1/2.
- Chop the shallot and dates and add to the bowl with the kale along with the sunflower seeds. Set aside.
Make the Smokey Tahini Dressing
- Combine tahini, Dijon mustard, apple cider vinegar, maple syrup, and smoked paprika in a bowl. Whisk until smooth and then gradually add one tablespoon of water in at a time, whisking as you go, until you reach a creamy but pourable consistency. Then add half of the dressing to the kale salad and toss well. Reserve the remaining dressing for serving.
Assemble
- Distribute the kale salad onto plates and top with the warm cauliflower and a drizzle of the reserving salad dressing. Serve with some extra lemon wedges on the side and enjoy!
