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    Cauliflower shawarma with tahini sauce

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    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.

     

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