Cauliflower Shawarma Wrap

⏱ 45 min · 🍽️ 4 Portionen · 🧂 16 Zutaten

Zutaten

  • 800 g cauliflower (about 1 medium head)
  • 45 ml olive oil
  • 6 g ground cumin
  • 5 g sweet paprika
  • 2 g ground coriander
  • 1 pinch ground cinnamon
  • 0.5 pinch cayenne pepper
  • 6 g salt
  • 80 g tahini
  • 60 ml cold water
  • 1 piece lemon, juiced
  • 1 clove garlic
  • 4 piece large flatbreads or wraps
  • 1 piece red onion
  • 2 piece tomatoes
  • 0.5 bunch flat-leaf parsley

Zubereitung

  1. Heat the oven to 220 °C. Trim the cauliflower and break it into bite-sized florets, halving any thick stems so everything cooks at the same pace.
  2. Toss the florets in a large bowl with the olive oil, cumin, paprika, coriander, cinnamon, cayenne and half the salt until every piece is coated in the rust-coloured spice paste.
  3. Spread the cauliflower over a lined baking sheet in a single roomy layer and roast for 25 minutes, turning once halfway. You want dark, crisp edges rather than a polite golden tan.
  4. Meanwhile, whisk the tahini with the cold water, lemon juice, crushed garlic and remaining salt. It will seize and turn stiff before loosening into a pale, creamy sauce; add water a spoonful at a time until it ribbons off the whisk.
  5. Slice the onion into thin rings, cut the tomatoes into wedges and roughly chop the parsley leaves. Warm the flatbreads in a dry pan or the switched-off oven until pliable.
  6. Spread tahini sauce over each flatbread, pile the cauliflower, onion, tomato and parsley down the centre, fold up the bottom edge and roll tightly. Serve straight away, while the cauliflower still has its crunch.
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Cauliflower Shawarma Wrap
📖 Culinse
veganeasymediterraneansummer

Cauliflower Shawarma Wrap

Cauliflower florets roast until deeply browned in a warm blanket of cumin, paprika and a whisper of cinnamon, then get rolled into soft flatbread with a pourable tahini sauce. All the swagger of a late-night shawarma, entirely plant-based..

⏱

Kochzeit

45 min

🍽️

Portionen

4

🧂

Zutaten

16

Original ansehen ↗

Nährwerte

pro Portion

450 kcal

Kalorien

14 g

Eiweiß

22 g

Fett

48 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~4,80 € · ~1,20 €/Portion
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Zubereitung

  1. 1

    Heat the oven to 220 °C. Trim the cauliflower and break it into bite-sized florets, halving any thick stems so everything cooks at the same pace.

  2. 2

    Toss the florets in a large bowl with the olive oil, cumin, paprika, coriander, cinnamon, cayenne and half the salt until every piece is coated in the rust-coloured spice paste.

  3. 3

    Spread the cauliflower over a lined baking sheet in a single roomy layer and roast for 25 minutes, turning once halfway. You want dark, crisp edges rather than a polite golden tan.

  4. 4

    Meanwhile, whisk the tahini with the cold water, lemon juice, crushed garlic and remaining salt. It will seize and turn stiff before loosening into a pale, creamy sauce; add water a spoonful at a time until it ribbons off the whisk.

  5. 5

    Slice the onion into thin rings, cut the tomatoes into wedges and roughly chop the parsley leaves. Warm the flatbreads in a dry pan or the switched-off oven until pliable.

  6. 6

    Spread tahini sauce over each flatbread, pile the cauliflower, onion, tomato and parsley down the centre, fold up the bottom edge and roll tightly. Serve straight away, while the cauliflower still has its crunch.