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Lunch · Middle Eastern
Cauliflower shawarma wrap
Spice-roasted cauliflower and chickpeas in flatbread with tahini and pickles.
40 min Serves 3Contains: gluten
Method
- 1
Toss cauliflower and chickpeas in oil and the spice mix.
- 2
Roast at 220C for 25-30 minutes until charred at the edges.
- 3
Whisk the tahini with lemon, garlic and water until pourable.
- 4
Warm the flatbreads and fill with the roast mix, salad and pickles.
- 5
Drizzle with tahini and roll tightly.
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