Lemon-Feta Shawarma Cauliflower Crowns

Ingredients

Cauliflower crowns

• 1 large cauliflower, about 700 g trimmed into large 2-inch florets
• 1½ tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp garlic powder
• ¼ tsp fine salt

Whipped feta and finish

• ½ cup (80 g) crumbled feta
• ½ cup (115 g) plain Greek yogurt
• 1 tbsp lemon juice
• ½ tsp finely grated lemon zest, yellow part only
• 2 tbsp (15 g) walnuts, finely chopped
• 2 tbsp chopped parsley

Equipment

Air fryer, mixing bowl, small food processor or blender, fine grater

Allergens and ingredient notes: Milk, walnuts. The recipe contains no meat; feta may use animal rennet, so choose a suitable cheese if that matters to you.

Step by step

1. Dry the trimmed florets thoroughly. Cut very large pieces down through the stem so they are similar in size, keeping broad crown tops where possible. Toss with oil, cumin, paprika, coriander, garlic powder, and salt.
2. Preheat the air fryer to 390°F (200°C) according to its manual. Arrange half the cauliflower in one layer with airflow gaps. Air-fry 12–16 minutes, shaking or turning at 7 minutes, until the stems are tender and crown edges are deeply golden. Repeat with the rest. If browning before the stems soften, reduce to 360°F (180°C) and continue in short intervals.
3. Blend feta, Greek yogurt, and lemon juice until smooth and thick. Spread one quarter over each of 4 serving plates or across a shallow sharing platter.
4. Arrange hot cauliflower over the cool feta. Finish with the lemon zest, chopped walnuts, and parsley, divided evenly. Keep walnuts out of the air fryer; they are added only after cooking.

The Devotti twist: The whipped feta acts as a tangy base rather than a coating, keeping the spiced cauliflower edges crisp while each bite picks up cool creaminess.

Air-fryer setup and batch notes

Keep the cauliflower in a single layer and avoid tiny loose florets that can dry out quickly. Add chopped nuts, zest, and herbs after cooking so they stay in place and do not scorch near the fan.

Appliances vary: use the listed time as a starting range, check early, leave space for airflow, and follow your model’s manual for preheating and compatible cookware. Use the stated doneness cues and internal temperatures rather than time alone.

Make ahead and storage

Refrigerate cauliflower and whipped feta separately within 2 hours for up to 3 days. Reheat cauliflower until hot throughout; add chilled feta and fresh finishing ingredients at serving.