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cauliflower shawarma wraps with green tahini and feta.
INGREDIENTS
1 large head of cauliflower, cut into florets
1/4 cup extra virgin olive oil
1 tablespoon honey
2 teaspoons smoked paprika
1 teaspoon cumin
2 cloves garlic, minced or grated
juice of 1 lemon
1 pinch crushed red pepper flakes
kosher salt and pepper
4 warmed naan or pitas
2 Persian cucumbers, sliced
shredded lettuce, cilantro, crumbled feta, and avocado for serving
plain greek yogurt or tzatziki, for serving
GREEN TAHINI
1/2 cup tahini
1/3 cup fresh cilantro
1/3 cup fresh parsley
1 teaspoon cumin
juice of 1 lemon
kosher salt
INSTRUCTIONS
1. Preheat oven to 425 degrees F.
2. On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.
3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.
4. To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta. Enjoy!
This article and recipe adapted from this site
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