Cauliflower Sharwarma Wraps

There's nothing I love more than cauliflower in season. When I found a large one in the fridge that needed eating, I decided to try a fun wrap idea. Loaded with fresh herbs and veggies, this cauliflower shawarma is quick, simple, and delicious for lunch or dinner. 

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Ingredients...

• 1 large head cauliflower, divided into florets
• 1 large yellow onion, halved and sliced
• 2 tbsp shawarma spice blend, homemade (see recipe below) or store-bought
• Kosher salt
• Ground black pepper
• Sarafino extra virgin olive oil
• Pita bread, warmed
• 1 large tomato, diced
• 1/4 English cucumber, diced
• 1 small red onion, thinly sliced
• Tahini sauce

Method...

1. Preheat oven to 425 F. Line a large baking sheet with parchment paper
2. Place cauliflower and onions together in a large bowl. Toss with shawarma spice blend a good pinch of kosher salt and freshly ground black pepper. Drizzle with olive oil and toss to make sure florets are coated.
3. Transfer onto a prepared baking sheet. Cover baking sheet with foil. Bake, covered for 15 minutes then remove foil and bake 25 to 30 minutes longer or until cauliflower is very tender, and caramelized or even charred in some places. Make sure to rotate the sheet pan and turn the cauliflower over using tongs, halfway through the cooking.
4. While cauliflower is roasting, chop tomatoes and cucumber and place in a bowl. Drizzle with a little olive oil and season with salt and pepper. Slice red onion thinly and set aside. 
5. To serve, place roasted cauliflower on a warmed pita. Top with tomatoes, cucumber and red onions. Drizzle with tahini sauce. Serve immediately.

Serves 4 to 6

Shawarma Spice Blend: In a bowl, mix together 2 tsp EACH ground cumin, turmeric, ground coriander, garlic powder and paprika, 1/2 tsp ground cloves and 1/2 tsp ground cayenne pepper. Whisk to combine. Store in an air-tight jar at room temperature for up to 6 months.

YOU MIGHT LIKE THESE TOOLS TO MAKE THIS RECIPE:

• Sarafino Extra Virgin Olive Oil
• Oxo or Cuisipro Baking Sheet
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