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!
