Ingredients
For the shawarma:
- ½ head cauliflower (about 350g), cut into bite-size florets
- 1 large red onion, cut into thin wedges
- 4 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tsp ground cumin
- ¼ tsp sweet paprika
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ⅛ tsp Aleppo chilli
- Salt and black pepper
For the tahini sauce:
- 1 tbsp fresh lemon juice, plus more to taste
- 1 tsp red harissa
- 1 garlic clove, crushed
- ¼ tsp salt
- 75g tahini
- About 35ml ice-cold water
Method
- Heat the oven to 200°C fan. In a large bowl, whisk together the olive oil, spices, ½ tsp salt and a grind of black pepper. Add the cauliflower and onion and toss until well coated. Spread in a single layer on a lined baking tray.
- Roast for about 25 minutes, stirring once or twice, until the vegetables are golden brown, slightly crisp and tender. If they look dry during roasting, drizzle with a little more olive oil.
- To make the tahini sauce, whisk together the lemon juice, harissa, garlic and salt in a small bowl. Add the tahini and ice-cold water and whisk until smooth. Taste and adjust with more lemon juice if needed.
- Place a tortilla on a flat plate and scatter some of the roasted vegetables in the middle. Add a spoonful of tahini sauce and some pickled cucumber, then fold into a wrap or serve open with pickled chillies alongside.
To serve
- Small flour tortillas
- Pickled cucumber, thinly sliced on an angle
- Pickled chillies
