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Cauliflower shawarma with tahini sauce
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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
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.
Typical values per serving:
2 of your 5 a day; vegan
This recipe was first published in November 2018.
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