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Cauliflower Shawarma Wrap

35 min. | 539 kcal | easy |
Vegetarian, Family, Needs a blender
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1. Setup Preheat the oven to 425°F. Cut the cauliflower into small florets. Chop the garlic. Roughly chop the cilantro and the parsley. Cut the lemon in half. Slice the cucumbers.
2. Cook the cauliflower Spread the cauliflower on a baking sheet. Add the spices and a drizzle of olive oil. Season with salt and pepper and bake for 25-30 minutes.
3. Roast the pine nuts In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so that they do not burn.
4. Make the green tahini sauce In a blender or using an arm blender, make a sauce with the tahini, the cilantro, the parsley, the lemon juice, the garlic and 1 2P | 2 3P tbsp of water. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
5. Plate your dish Garnish the pitas, with the arugula, the cauliflower, the cucumber slices, the pine nuts, the sauce and the pomegranate molasses. Bon appétit!
2 unit Pita(s)
1 unit Cauliflower
15 ml Pine Nuts
1 unit Garlic Clove(s)
1 unit Coriander and Parsley
30 ml Tahini Sauce
1 unit Lemon
30 g Arugula
1 unit Lebanese Cucumber(s)
15 ml Pomegranate molasses
15 ml Spice Mix(smoked paprika,garlic powder)
What you need Baking sheet, pan, arm blender.
539 kcal
% daily value
% daily value
carbohydrate 65g
fat 27g
cholesterol 7mg
fiber 11g
protein 17g
saturated 4g
sodium 457mg
sugar 14g
trans 0g