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Cauliflower shawarma recipe

1 rating

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
Vegan
Vegetarian
Dairy-free

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2240kj
533kcal 27%
Fat
18g 26%
Saturates
2g 11%
Sugars
15g 16%
Salt
1.8g 30%

of the reference intake
Carbohydrate 64.8g Protein 21.2g Fibre 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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