Vegan Cauliflower Shawarma
Servings Prep Time
4 – 6 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 – 6 10 minutes
Cook Time
40 minutes
Ingredients
INGREDIENTS
  • 2 small cauliflowers(2 x 600g)
CAULIFLOWER SHAWARMA SPICED OIL
Tahini Sauce
To serve
  • 1 – 2 tbsp fresh coriander, chopped
  • 1/4cup fresh pomegranete seeds(optional)
Instructions
  1. Preheat the oven to 220C / 200 fan.
  2. Place the cauliflowers in a steamer inside a large stock pot with 1 cup of water in the bottom. Steam for about 7 – 8 minutes until el dente.
  3. Meanwile mix all the dressing ingredients together in a bowl.
  4. Remove the cauliflowers from the steamer and pat dry all over with kitchen paper. Place on a baking tray and brush with the marinade all over, including the base, and get in-between the florets and leaves. Reserve 2 – 3 tbsp to baste during cooking.
  5. Place the Cauliflower Shawarma in the oven and cook for about 25 minutes, basting with the remaining marinade after about 15 minutes, until crisp on the outside and you can insert a sharp knife through the middle.
Tahini sauce
  1. Place all the tahini sauce ingredients in a mixing bowl and whisk with a hand balloon whisk until smooth. Using a hand balloon whisk will stop the sauce splitting and make it silky smooth. Adjust the water to your desired thinness.
  2. Slice or cut the cauliflower into wedges and drizzle with tahini sauce, fresh pomegranate seeds and fresh coriander. Option to add some cracked black pepper too if you like.