Cauliflower is one of vegetables rich in nutrients, but has the greatest waste index. The aim of this study was to investigate the possibility of partial substitution with 3 different concentrations of cauliflower wastes powder (CWP) to formulate novel functional Shamy bread. Proximate chemical composition, phenolic and flavonoids content, mineral content and functional properties were determined for the raw materials, whereas the sensory properties, freshness and microbial spoilage were estimated for bread. The CWP was superior in the most nutrients than wheat flour (WF). It is considered a rich source of minerals such as potassium (3462.69 mg/100g), calcium (750.40 mg/100g) and iron (37.85 mg/100g). Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) for WF were increased from 0.68 (g/g) and 0.56 (g/g) to 1.84(g/g) and 0.98 (g/g), respectively by increasing CWP substitution level. Sensory evaluation of bread revealed that the fortified bread with CWP was not significantly different from the control (100% WF) at the general acceptability of all formulas but cauliflower flavor appeared slightly at formula containing 10% CWP. Additionally, the fortification with CWP helped to delay staling and microbial spoilage of bread. It could be concluded that the utilization the CWP in fortification of Shamy bread helped to improve nutritional value (protein, crude fiber and minerals), sensory properties and delay spoilage (staling or microbial) of bread without any cost of product due to its availability and inexpensive source.