Charred Cauliflower Shawarma Wrap
Roasted cauliflower with warm spices, tahini sauce, and fresh vegetables in a wrap. Assembly with charred vegetable, creamy sauce, and fresh herbs creates a warm, tangy handheld meal.
Ingredients
Method
Preheat oven to 450°F (230°C). Cut cauliflower into 1-inch florets.
Toss cauliflower with 3 tbsp olive oil, shawarma spice blend, and salt in a bowl until evenly coated.
Spread cauliflower in a single layer on a sheet pan. Roast for 20-25 minutes, stirring halfway, until edges are charred and florets are tender.
Warm wraps briefly over a flame or in a dry pan until pliable.
Spread 2 tbsp tahini-lemon sauce onto the center of each wrap.
Layer charred cauliflower, cucumber slices, red onion, and fresh parsley onto each wrap.
Scatter pomegranate seeds over filling if using. Roll wraps tightly, folding in sides, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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