On our recent trip to New York with kids we stopped off at an amazing falafel restaurant called Taim. The food here was so good and I had one of their heaped cauliflower shawarmas that was one of the nicest things I’ve eaten this year. Packed full of delicious spicy cauliflower with the crunch of pickled salad and creaminess of houmus and tahini. When I got home I couldn’t bear the thought of not having it again so we have come with our own recipe for a cauliflower shawarma that has all the elements of the New York version. It’s the perfect meal to enjoy with the kids when we all feel like a mid-week pick-me-up or as a weekend indulgence. It’s definitely my favourite recipe of the moment with just enough spice, just enough creaminess and just enough crunch. I hope you like it as much as we do.
A Taste of our Travels – Cauliflower shawarma – Ingredients
- 1 large cauliflower
- shawarma spice
- Middle Eastern cabbage salad (recipe below)
- Smooth houmous
- Five sweet pickled onions thinly sliced
- Tahini
- Harissa
- flatbreads or pittas (I like using flatbreads for this as I find them easier to stuff but pittas work perfectly well too)
What to do
Start off by making the easy cabbage salad with sesame and lime (click for the recipe). This can be kept in the fridge for a few hours before until you’re ready to use it.
Cut the cauliflower into florets and steam over a pan of boiling water for 7-8 minutes.
Transfer the cauliflower to a frying pan and gently fry for four minutes in three tsp of olive oil.
Add three tablespoons of shawarma spice to the cauliflower and turn the florets to ensure they are completely covered in the spice.
Dry fry in the pan on a low heat for a further five minutes, making sure not to burn the cauliflower.
Gently warm the flatbreads and then transfer to a plate.
To serve – per flatbread
On one half of the flatbread spread two tsp of tahini and two tsp of houmous.
Add one tsp of harissa and then add 40 grams of the cabbage salad.
Add a generous serving of the cauliflower and top with a tsp of the chopped onions.
Serve immediately and enjoy!
If you love cauliflower try our recipe for Cauliflower Tikka Masala here or our recipe for cauliflower buffalo wings.
Check out more of our travel inspired recipes here.
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Cauliflower shawarma
Ingredients
Method
- Start off by making the easy cabbage salad with sesame and lime (see additional recipe) which can be kept in the fridge for a few hours before until you're ready to use it.
- Cut the cauliflower into florets and steam over a pan of boiling water for 7-8 minutes.
- Transfer the cauliflower to a frying pan and gently fry for four minutes in three tsp of olive oil.
- Add 3 tablespoons of shawarma spice to the cauliflower and turn the florets to ensure they are completely covered in the spice. Dry fry in the pan on a low heat for a further five minutes, making sure not to burn the cauliflower.
- Gently warm the flatbreads and then transfer to a plate.
- On one half of the flatbread spread two tsp of tahini and two tsp of houmous. Add one tsp of harissa and then add 40 grams of the cabbage salad.
- Add a generous serving of the caulflower and top with a tsp of the chopped onions.
- Serve immediately and enjoy!
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