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
- Preheat oven to 425 degrees F.
- 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.
- 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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