Vegan Cauliflower Shawarma with Cabbage and Tahini Sauce

Roasted cauliflower shawarma

• 1 large Cauliflower
• 3 tbsp Extra virgin olive oil
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Sweet paprika
• 1 tsp Ground turmeric
• 2 cloves Garlic
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Lemon tahini sauce and assembly

• 120 g Tahini
• 1 large Lemon
• 90 ml Water
• 300 g White cabbage
• 15 g Fresh parsley
• 4 pieces Pita bread

1. Heat the oven to 230°C (445°F). Cut the cauliflower into bite-sized florets and crush the garlic to a paste with the fine sea salt.
2. In a mixing bowl, stir together the olive oil, ground cumin, ground coriander, sweet paprika, ground turmeric, garlic paste and black pepper. Add the cauliflower and toss until well coated.
3. Spread the cauliflower on a baking tray in a single layer. Roast for 22 to 28 minutes, turning once, until deeply browned and tender with crisp edges.
4. Meanwhile, make the sauce: whisk the tahini with the lemon juice and water until smooth, pale and pourable. If it thickens, whisk in a splash more water until it drizzles easily.
5. Finely shred the white cabbage and roughly chop the fresh parsley. Warm the pita bread in the oven for 2 to 3 minutes, just until soft and pliable.
6. Fill each pita with the roasted cauliflower and shredded cabbage, then drizzle generously with the lemon tahini sauce. Finish with the parsley and serve straight away.

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