Roasted Cauliflower Shawarma

Ingredients

I small cauliflower, cut into small florets

1 large red onion, Cut into thin wedges 

3 tbsp olive oil, plus for drizzling 

1 tsp shawarma spice mix

1/4 tsp ground turmeric 

1/4 tsp sweet paprika 

Salt and pepper 

To serve

Flour tortillas 

Shatta tahini 

Slices of pickle 

Mint, parsley leaves 

Pickled chilli 

Lemon wedges 

Method

Heat the oven on 180CF. 

Line a baking tray with parchment paper.  Place the cauliflower florets and onion wedges into the lined tray, along with the olive oil, spices, 1/2 tsp salt and a good grind of black pepper. Mix well and roast for about 25 minutes, until nice and crispy and golden. 

Remove the cauliflower from the oven and drizzle with more olive oil and a squeeze of lemon juice. 

In a bowl, whisk together the tahini, shatta or harissa if using, lemon juice, garlic, paprika and salt. Gradually add cold water, whisking until the sauce is smooth and creamy.

Spread a spoonful of the tahini in the middle of the tortilla, arrange some of the cauliflower and onion on top and add pickles, herbs, more lemon juice, and serve immediately.

Mix all the spices together in a small bowl until well combined. Store in an airtight container for up to 6 months. This spice mix works wonders as a rub for roasted veggies like cauliflower, on meats, or even in marinades.