Cauliflower Shawarma Wraps with Tahini Sauce

Servings: 4 | 45 minutes | 320 kcal

The concept of shawarma has ancient roots, with origins tracing back to the Ottoman Empire. This vegan adaptation using cauliflower became popular in the 21st century as the demand for plant-based diets increased.

Legend has it that a resourceful street vendor in the heart of Beirut, seeking a plant-based twist on traditional shawarma, first crafted this delightful recipe using cauliflower. Its popularity soared, making it a beloved street food for vegans and non-vegans alike.

Ingredients

1 pieces cauliflower florets
2 tablespoons olive oil
1 teaspoons ground cumin
1 teaspoons ground coriander
1 teaspoons smoked paprika
0.5 teaspoons ground turmeric
0.5 teaspoons garlic powder
to taste teaspoons salt
to taste teaspoons black pepper
0.25 cups tahini
2 tablespoons lemon juice
2 tablespoons water
1 teaspoons maple syrup
1 clove garlic
4 pieces whole wheat wraps
4 pieces lettuce leaves
1 cups sliced cucumber
1 cups sliced tomatoes
0.5 cups fresh parsley

Instructions

Preheat the oven to 200°C (400°F).
In a large bowl, toss cauliflower florets with olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, salt, and pepper until evenly coated.
Spread the cauliflower on a baking sheet and roast for 25-30 minutes or until tender and golden brown.
While the cauliflower is roasting, prepare the tahini sauce by blending tahini, lemon juice, water, maple syrup, and minced garlic until smooth.
Warm the whole wheat wraps in a skillet or microwave until pliable.
To assemble, place a lettuce leaf on each wrap, top with roasted cauliflower, cucumber, tomatoes, and parsley.
Drizzle generously with tahini sauce and roll the wrap tightly.
Serve immediately and enjoy!