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One-tray shawarma-spiced cauliflower with tahini sauce
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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.
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:
This recipe was first published in Fri Nov 05 11:29:09 GMT 2021.