Spiced Cauliflower and Sweet Potato Wraps
By Aran GoyoagaPublished on September 4, 2025
Time
55 minutes
Yield
Serves 4
Ingredients
2 teaspoons ground cumin 2 teaspoons ground coriander 1¾ teaspoons table salt, divided1 teaspoon ground turmeric ½ teaspoon pepper 1 pound sweet potatoes, peeled and cut into 1-inch pieces1 pound cauliflower, cored and cut into 1½-inch florets¼ cup plus 1 tablespoon extra-virgin olive oil, divided½ red onion, sliced thin2 tablespoons lemon juice 1 tomato, cored and cut into ½-inch pieces2 Persian cucumbers, cut into ¼-inch pieces⅓ cup plain yogurt 1 garlic clove, minced⅛ teaspoon ground dried Aleppo pepper 1 cup hummus 4 pitas or lavash, warmed
Before You Begin
You can serve this over rice or a grain as a bowl or wrapped in pita or lavash, as we’ve suggested here.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Whisk 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1¼ teaspoons table salt, 1 teaspoon ground turmeric, and ½ teaspoon pepper together in large bowl. Add 1 pound sweet potatoes, peeled and cut into 1-inch pieces, 1 pound cauliflower, cored and cut into 1½-inch florets, and ¼ cup extra-virgin olive oil and toss to coat. Spread in single layer over rimmed baking sheet and bake until tender and well browned, 30 to 35 minutes.
- Meanwhile, combine ½ thinly sliced red onion, 2 tablespoons lemon juice, and remaining ½ teaspoon table salt in bowl. Let sit for 15 minutes, then add 1 tomato, cored and cut into ½-inch pieces, and 2 Persian cucumbers, cut into ¼-inch pieces. Set aside until ready to serve.
- Whisk ⅓ cup plain yogurt, remaining 1 tablespoon olive oil, 1 minced garlic clove, and ⅛ teaspoon Aleppo pepper, if using, in bowl. Spread ¼ cup hummus over each of 4 warmed pitas, then top with roasted vegetables and onion mixture. Dollop yogurt mixture over top, fold pita around filling, and serve immediately.
Time
55 minutesYield
Serves 4Ingredients
2 teaspoons ground cumin
2 teaspoons ground coriander
1¾ teaspoons table salt, divided
1 teaspoon ground turmeric
½ teaspoon pepper
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 pound cauliflower, cored and cut into 1½-inch florets
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
½ red onion, sliced thin
2 tablespoons lemon juice
1 tomato, cored and cut into ½-inch pieces
2 Persian cucumbers, cut into ¼-inch pieces
⅓ cup plain yogurt
1 garlic clove, minced
⅛ teaspoon ground dried Aleppo pepper
1 cup hummus
4 pitas or lavash, warmed
Ingredients
2 teaspoons ground cumin
2 teaspoons ground coriander
1¾ teaspoons table salt, divided
1 teaspoon ground turmeric
½ teaspoon pepper
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 pound cauliflower, cored and cut into 1½-inch florets
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
½ red onion, sliced thin
2 tablespoons lemon juice
1 tomato, cored and cut into ½-inch pieces
2 Persian cucumbers, cut into ¼-inch pieces
⅓ cup plain yogurt
1 garlic clove, minced
⅛ teaspoon ground dried Aleppo pepper
1 cup hummus
4 pitas or lavash, warmed
Ingredients
2 teaspoons ground cumin
2 teaspoons ground coriander
1¾ teaspoons table salt, divided
1 teaspoon ground turmeric
½ teaspoon pepper
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 pound cauliflower, cored and cut into 1½-inch florets
¼ cup plus 1 tablespoon extra-virgin olive oil, divided
½ red onion, sliced thin
2 tablespoons lemon juice
1 tomato, cored and cut into ½-inch pieces
2 Persian cucumbers, cut into ¼-inch pieces
⅓ cup plain yogurt
1 garlic clove, minced
⅛ teaspoon ground dried Aleppo pepper
1 cup hummus
4 pitas or lavash, warmed
Why This Recipe Works
Tender-firm cauliflower and dense sweet potatoes roasted until caramelized provide heft and pleasant sweetness in this riff on Middle Eastern shawarma. To ensure the vegetables finished cooking at the same time, we cut the cauliflower into 1½-inch pieces and the sweet potatoes into 1-inch chunks. We tossed them with cumin, cardamom, and turmeric and a generous amount of oil before roasting. Common accompaniments to shawarma—hummus, garlicky yogurt, and pickled and fresh vegetables—were equally appealing here. To take the edge off red onions and give them a little tartness, we cut them into thin slices and soaked them in lemon juice for 15 minutes (acid halts the enzymatic reaction that makes cut onions taste pungent) before combining these with chopped tomatoes and cucumbers.
Before You Begin
You can serve this over rice or a grain as a bowl or wrapped in pita or lavash, as we’ve suggested here.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Whisk 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1¼ teaspoons table salt, 1 teaspoon ground turmeric, and ½ teaspoon pepper together in large bowl. Add 1 pound sweet potatoes, peeled and cut into 1-inch pieces, 1 pound cauliflower, cored and cut into 1½-inch florets, and ¼ cup extra-virgin olive oil and toss to coat. Spread in single layer over rimmed baking sheet and bake until tender and well browned, 30 to 35 minutes.
- Meanwhile, combine ½ thinly sliced red onion, 2 tablespoons lemon juice, and remaining ½ teaspoon table salt in bowl. Let sit for 15 minutes, then add 1 tomato, cored and cut into ½-inch pieces, and 2 Persian cucumbers, cut into ¼-inch pieces. Set aside until ready to serve.
- Whisk ⅓ cup plain yogurt, remaining 1 tablespoon olive oil, 1 minced garlic clove, and ⅛ teaspoon Aleppo pepper, if using, in bowl. Spread ¼ cup hummus over each of 4 warmed pitas, then top with roasted vegetables and onion mixture. Dollop yogurt mixture over top, fold pita around filling, and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments