Cauliflower shawarma recipe
Fakeaways don't come more fantastic and full-of-flavour than this vegan cauliflower shawarma recipe. All the elements, including quick-pickled onions and tahini yogurt, come together for a meal that's way more enticing than a takeaway delivery.
See method- Serves 4
- Takes 40 minutes
- 533 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 extra-large cauliflower (900g), florets and stalks sliced, leaves retained
- 180g shawarma paste
- 1 red onion, finely sliced
- 2 tbsp red wine vinegar
- 2 tbsp tahini
- 150g Free From Greek-style yogurt
- 2 unwaxed lemons, 1 juice only, 1 cut into wedges
- 1 garlic clove, finely grated
- 4 plain Laffa-style flatbreads
- 4 tbsp pomegranate seeds
- 4 sprigs fresh mint, leaves picked
- 2 tbsp dukkah
Each serving contains
- Energy
- 2240kJ 533.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 1.8g
- Sugars
- 15g
of the Reference intake
Carbohydrate 64.8gProtein 21.2gFibre 13.4g
Method
- Preheat the oven to gas 6, 220°C, fan 200°C.
- Put the cauliflower slices and leaves onto a large baking tray and toss in the shawarma paste. Roast for 25 mins, turning half way, until charred at the edges.
- Meanwhile, put the red onion and red wine vinegar in a bowl with a pinch of salt; scrunch together with your hands to combine. Put the bowl to one side.
- Spoon the tahini and yogurt into a mixing bowl, along with the lemon juice and garlic. Mix until smooth, adding 2 tbsp warm water to loosen. Season to taste.
- Splash a little water over the flatbreads and wrap in tin foil. Warm in the hot oven for the final 5 mins of the cauliflower cooking time.
- Spread the tahini yogurt over each warmed flatbread and top with the roasted cauliflower. Add the pickled red onion, pomegranate seeds and mint leaves. Finish with a sprinkle of dukkah and a lemon wedge.
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