Cauliflower Shawarma Flat Breads
I made this for lunch a couple of weekend's ago, after finding the recipe whilst browsing Pinterest. It was so tasty that I had to share it.It's a super easy dish to make, and is a great vegetarian alternative to a chicken shawarma. The addition of avocado, iceberg lettuce and cucumber, keeps it fresh. Whilst the green tahini helps bring the dish together, and the chilli flakes add a little fiery kick!
Ingredients (serves 2):
- 1 head of cauliflower, cut into florets
- Olive oil
- 1 tbsp honey
- 2 tsp smoked paprika
- 1 tsp cumin
- 2 cloves garlic, diced
- Juice of 1 lemon
- Chilli flakes
- Salt and pepper
- 2 flat breads
- 1 cucumber, sliced
- Shredded iceberg lettuce
- Coriander
- Feta
- Avocado, slided
- Plain Greek yogurt
Green tahini:
- 1/2 cup tahini
- 1/3 cup fresh coriander
- 1/3 cup fresh parsley
- 1 teaspoon cumin
- Juice of 1 lemon
- Salt
Method:
- Preheat oven to 180 degrees. In a large bowl, mix the cauliflower, some olive oil, honey, paprika, cumin, garlic, lemon juice, chilli flakes, and a pinch salt and pepper. Drizzle a little oil on a baking tray and spoon over the cauliflower mix. Roast for 20 minutes.
- Meanwhile, make the tahini. Combine all the ingredients and 1/4 cup water in a blender and blend until smooth. Continue to add water if you need to make it smoother.
- Toast the flat breads lightly, and assemble by spreading each piece with yogurt. Top with lettuce, cauliflower, avocado, and cucumber. Drizzle with tahini and sprinkle with feta.
