zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Cauliflower shawarma with tahini sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cauliflower shawarma with tahini sauce

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    1 essential Cauliflower, trimmed and cut into 3cm florets
    1 tbsp olive oil
    1 red onion, sliced
    150g cherry tomatoes
    2 cloves garlic, crushed
    1 small lemon, halved
    1 tsp Cooks’ Ingredients Shawarma Spice Blend
    2 Duchy Organic Brown Pittas
    2 tbsp tahini
    15g wild rocket

     

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Toss the cauliflower florets with the oil, onion, tomatoes, garlic, a squeeze of lemon juice and the shawarma spice. Season and scatter over a large parchment-lined baking tray with the lemon halves. Roast for 20 minutes.

    2. Remove the lemon halves from the baking tray and add the pitta breads (splashed with a little water beforehand) and return the tray to the oven for 5 minutes.

    3. Place the tahini in a bowl and squeeze in the juice from the roasted lemon halves. Season and stir in 3-5 tbsp water to make a smooth sauce. Split open the warm pittas and serve with the shawarma-spiced vegetables,
    a few rocket leaves and plenty of tahini dressing.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary