Cauliflower Shawarma
This roasted cauliflower wrap is spiced with all the craveable flavours of your favourite shawarma and is dripping with the most delicious sauces! It's great for a working lunch or for a lazy weeknight dinner.
Ingredients
Cauliflower Marinade
- ¼ cup olive oil
- 3-4 cloves garlic (minced)
- 2-3 tsp paprika
- 2 tsp chilli powder
- 1 tsp ground cumin
- ½ tsp turmeric
- 1-2 tsp ground coriander
- salt to taste
- 1 head of cauliflower
Garlicky Yogurt
- 1 cup greek yogurt
- 2-3 cloves garlic (minced)
- ¼-⅓ cup parsley (chopped)
- salt and pepper to taste
Spicy Tahini
- 3 tbsp tahini
- ½ tbsp rice vinegar/ lime juice
- 1 tbsp hot sauce
- ½ tbsp honey
- 2-3 tbsp cold water
- 1 tortilla wrap
- ½ cup lettuce
- ½ cup tomatoes + cucumbers (chopped)
- pickled onions to taste
Instructions
- Mix together all the ingredients for the shawarma marinade.
- Whisk together all the ingredients for the garlicky yogurt.
- Mix together all the ingredients for the tahini sauce.
- To roast the cauli, break your cauliflower into florets and generously drizzle the florets with the cauli marinade. Toss well to ensure every piece is coated well.
- Pop it in the oven to bake at 180C for 25-20 minutes until charred and crispy (pro tip: remove halfway and turn the pieces over to ensure they crisp up evenly)
- Assemble your wrap with a lightly heated tortilla/ wrap
- Add the garlicky yogurt, lettuce leaves, roasted cauli, chopped tomatoes and cucumbers, pickled onions, hot sauce, spicy tahini sauce.
Video
Notes
For the pickled onions, mix together:
- 1 large finely sliced
- Juice of 1 lime
- 1-1.5 tbsp vinegar
- 2-3 tsp honey
- Pinch of salt