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One-tray shawarma-spiced cauliflower with tahini sauce
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Serves: 2
1 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 tbsp tahini
2 Waitrose Duchy Organic Brown Pittas, toasted
15g wild rocket
1 Preheat the oven to 200ºC gas mark 6. 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 Put the tahini in a small bowl, season and stir in 3-5 tbsp water to make a smooth dressing. Split open the warm pittas and serve with the shawarma-spiced vegetables, rocket, tahini dressing and roasted lemon halves for squeezing over.
Cook’s tip
Shawarma seasoning is a warming spice blend with pepper, cinnamon and chilli. Use it in a marinade for chicken or toss with jackfruit before grilling.
Typical values per serving:
Energy |
1,675kJ 401kcals |
---|---|
Fat | 19g |
Saturated Fat | 2.9g |
Carbohydrate | 38g |
Sugars | 11g |
Protein | 13g |
Salt | 0.7g |
Fibre | 9.1g |
This recipe was first published in Fri Nov 05 11:29:09 GMT 2021.
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