Middle Eastern · 45 min · Easy · 4 wraps

Shawarma-Spiced Cauliflower Wrap

Name: Shawarma-Spiced Cauliflower Wrap
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into small florets; 1 can chickpeas, drained and rinsed; 3 tbsp olive oil, for the cauliflower; 1 tbsp olive oil, for the tahini sauce; 2 tsp ground cumin; 2 tsp paprika; 1 tsp ground coriander; 1 tsp ground turmeric; ½ tsp ground cinnamon; 1 tsp sumac; 4 tbsp tahini; 2 garlic cloves, grated; 1 lemon, juiced; 4 pita breads; 3½ oz little gem lettuce, shredded; 2 tomatoes, sliced; ½ red onion, thinly sliced; 3 tbsp pickles, sliced; salt, to taste

Cauliflower roasted hard with shawarma spices until the edges blacken, piled into warm pita with pickles, salad and a garlicky tahini sauce.

~550 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-free

Plan it:

Method

1
Spice the cauliflower
Heat the oven to 475°F conventional (220°C fan). Toss the cauliflower and chickpeas with the olive oil for the cauliflower, the cumin, paprika, coriander, turmeric, cinnamon, sumac and a good pinch of salt until evenly coated.
2
Roast hard
⏱ 30 min
Spread on a tray in a single layer, leaving space between the pieces, and roast until the cauliflower is tender with genuinely charred edges. Crowding the tray steams it — use two if you need to.
3
Make the tahini sauce
Whisk the tahini, garlic, lemon juice and the olive oil for the sauce with a pinch of salt. It will seize solid — add cold water a tablespoon at a time until it turns pale and pourable.
4
Warm the pita and fill
Warm the pitas, then load each with lettuce, tomato, red onion and pickles, pile the hot spiced cauliflower and chickpeas on top, and drizzle generously with the tahini sauce.

Notes

Char is the goal, not just doneness — a hot oven, a dry cauliflower and a spacious tray. The tahini sauce seizes before it loosens; keep adding water and it comes good.

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Method

Spice the cauliflower

Roast hard

Make the tahini sauce

Warm the pita and fill

Notes