Cauliflower shawarma board
Spiced roast cauliflower piled on a board with tahini sauce, chopped salad and warm pittas, so everyone fills their own. A relaxed way to feed a few people.
- Time
- 50 min
- Serves
- 2
- Kind
- Party platters
Method
- Set the oven to 220°C (200°C fan). Cut the cauliflower into large florets.
- Mix the olive oil, cumin, smoked paprika, turmeric, cinnamon and 1 tsp of salt in a large bowl. Add the cauliflower and toss until coated, then spread on a tray and roast for 30 to 35 minutes, turning once, until deeply browned at the edges.
- Crush the garlic and squeeze the lemon. Whisk the tahini with the garlic, 3 tbsp of the lemon juice, 4 tbsp of cold water and a pinch of salt until smooth and pourable.
- Chop the cucumber, tomatoes and parsley into small pieces and mix them with the rest of the lemon juice and a pinch of salt.
- Warm the pittas in a dry frying pan or the oven for the last 3 minutes.
- Pile the cauliflower on a board and serve with the tahini sauce, salad and warm pittas to fill.
Tip Make the tahini sauce the day before; it thickens in the fridge, so loosen it with a splash of water.
Per portion
| Energy | 709 kcal |
| Protein | 25 g |
| Carbohydrate | 82 g |
| of which sugars | 17 g |
| Fat | 29 g |
| of which saturates | 4 g |
| Fibre | 14 g |
| Salt | 1.11 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- olive oil2 tbsp
- cumin2 tsp
- smoked paprika1 tsp
- turmeric½ tsp
- cinnamon½ tsp
- tahini40 g
- lemon1
- garlic1 clove
- pitta bread4
- cucumber1
- tomatoes200 g
- parsley½ bunch
