Roast cauliflower shawarma, hummus, pita

WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW

READY IN: 20 MINS

INGREDIENTS‭:‬

Hummus

Pickled red cabbage

Schawarma mix

Flatbread

Cauliflower

Tomato

Cucumber

Red onion

Coriander

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Wheat, gluten, yeast, onion, sesame

DIETARY INFORMATION‭:‬

Hummus: Ingredients: Chickpeas, tahini (sesame seeds), sea salt, vinegar, citric acid. Allergens: Sesame

Pickled red  cabbage: Ingredients: Cabbage, vinegar, sugar

Shawarma mix: Ingredients: Spices, ginger, salt

  

METHOD:

1. Preheat the oven to 220 degrees fan-forced.

2. Prepare the ingredients: Wash the vegetables. Separate the cauliflower into florets. Dice the tomato. Dice the onion. Dice the cucumber. Slice the coriander.

3. Cook the cauliflower: Boil a saucepan of salted water. Add the cauliflower florets and boil for 3 minutes. Strain through a sieve or colander. Place the cauliflower onto a baking tray. Drizzle with a little oil and sprinkle with a little salt and the spice mix. Roast in the preheated oven for 10 minutes or until lightly browned and tender.

4. Make the salad: Combine the tomato, onion, cucumber and coriander in a bowl.

5. Heat the flatbread: Heat the flatbread directly over a gas flame, in a frying pan or in the oven until soft and warmed through.

6. To serve: Divide the flatbread between the serving plates. Top with the hummus, roasted cauliflower, salad and pickled cabbage.

For downloadable pdf version, click here.