47min 4 ppl
Cauliflower Shawarma with Tahini
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 6 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 12g
Carbs 48g
Fats 16g
About this dish
Cauliflower florets are tossed in the same warm shawarma spice blend used for meat, roasted until tender and charred at the edges, then piled into warm pitta with tomato, red onion and a smooth tahini sauce.
Allergy Info
Gluten, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Cauliflower Headlarge, cut into 3cm florets1
- Garlic clovesdivided: 3 crushed for the marinade, 2 crushed for the tahini sauce5
- Tomatoessliced2
- red onionthinly sliced0.5
Dried Goods
- Waterto thin the tahini sauce60 ml
- Pitta breadwarmed4
Spices & Seasonings
- Smoked paprika2 tsp
- Ground Cumin2 tsp
- Ground Turmeric1 tsp
- Ground cinnamon0.5 tsp
- Ground Allspice0.5 tsp
- Cayenne pepper0.5 tsp
- Fine sea saltdivided1.5 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Extra-virgin olive oil60 ml
- Lemon juicedivided: for the marinade and the tahini sauce4 tbsp
- Tahini4 tbsp
Utensils
- Mixing bowl
- Baking tray
- Chopping board
- Sharp knife
- Large frying pan
Method
1
Whisk together the olive oil, 2 tablespoons of the lemon juice, 3 crushed garlic cloves, smoked paprika, cumin, turmeric, cinnamon, allspice, cayenne pepper, 1 teaspoon of the salt and the black pepper in a large bowl to make a marinade.
Approx. 5 minutes
2
Cut the cauliflower into florets and add them to the marinade, tossing to coat evenly.
Approx. 8 minutes
3
Spread the cauliflower in a single layer on a baking tray and roast at 220°C, or 200°C for a fan oven, or gas mark 7, for 25 minutes, turning once, until tender and charred at the edges.
Approx. 25 minutes
4
Meanwhile, whisk the tahini with the remaining lemon juice, the remaining crushed garlic, the water and the remaining salt until smooth to make the tahini sauce.
Approx. 5 minutes
5
Warm the pitta bread in a dry frying pan for 1 minute on each side.
Approx. 2 minutes
6
Fill the warm pitta bread with the roasted cauliflower, tomatoes and red onion, drizzle with the tahini sauce, then serve immediately.
Approx. 5 minutes
