cauliflower shawarma wraps with green tahini and feta

cauliflower shawarma wraps with green tahini and feta


  • 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


  • 1/2 cup tahini
  • 1/3 cup fresh cilantro
  • 1/3 cup fresh parsley
  • 1 teaspoon cumin
  • juice of 1 lemon
  • kosher salt


  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
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