Roasted Cauliflower Shawarma with Tahini
Prep time: 40 minServes: 4
Pairs with
The warm shawarma spices and tahini's nuttiness need a wine with fruit and a bit of roundness — a dry rosé or a medium-bodied white with stone-fruit character.
Ingredients
- 1 large cauliflower head, in florets
- 3 tbsp olive oil
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- Salt, black pepper
- Tahini drizzle: 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1 garlic clove
- 4 pitta breads
- Pickled red onion, parsley, pomegranate seeds
Method
- 11. Toss cauliflower with olive oil and all the spices. Spread on a baking tray.
- 22. Roast at 220°C for 25–30 minutes until golden and tender with crispy edges.
- 33. Tahini drizzle: Whisk together tahini, lemon juice, water and pressed garlic until smooth.
- 44. Warm the pitta breads.
- 55. Fill the pittas with roasted cauliflower, drizzle with tahini, top with pickled red onion, parsley and pomegranate seeds.