Cauliflower Shawarma Wrap

Cauliflower Shawarma Wrap

Pre-cleanse Lunch
Delicata squash and cauliflower are roasted with warming shawarma spices and drizzled with a zingy, creamy green sauce.
  • Buy a whole cauliflower to make our Harissa Cauliflower Steaks, this is a great way to use up the rest of the florets.
  • Shawarma spice blends are available from any good supermarket, we used one from WholeFoods for this recipe!
Prep Time
1 hour 15 minutes (including marinating time)
Difficulty Level
Heartiness Level
Vegan
100%
Vegan
Raw
100%
Raw
Gluten Free
Gluten
Free
Dairy Free
Dairy
Free
No Refined Sugars
No
Refined Sugars
Paleo Free
Paleo
Friendly
Ingredients

CAULIFLOWER SHAWARMA

  • 1 delicata squash, halved, with seeds removed and chopped.
  • ½ a cauliflower, cut into florets
  • 1 brown onion, chopped
  • 2 cloves garlic, smashed
  • 1 Tbsp. shawarma spice
  • 3 Tbsp. olive oil.

Green Tahini Sauce

  • ½ cup vegan yogurt
  • ½ cup tahini
  • ½ cup loosely packed parsley leaves
  • 2 cloves garlic
  • Lemon juice, salt and pepper

To Serve

Chopped tomatoes, shaved red onion, parsley, fresh lemon wedges
Directions
  1. Toss the squash, cauliflower, onion and garlic in a large bowl with the shawarma spice and oil. Season generously with salt and pepper and leave to marinate for at least 30 minutes.
  2. Preheat the oven to 400. Roast for 30 minutes or until starting to caramelize, stirring the vegetables halfway through to allow for even browning.
  3. While the vegetables are cooking, make the green tahini sauce by blending all ingredients until smooth. Taste and season with salt and pepper.
  4. Serve shawarma in romaine cups with chopped tomato, red onion, and drizzle with the green sauce.