Cauliflower Shawarma Wraps With Green Tahini And Feta

Cauliflower Shawarma Wraps With Green Tahini And Feta

What I love most about cooking is that you don’t have to follow any rules. You can make whatever you want, however you want, you just have to love it, and that’s all that matters. It’s fun for me because I get to be creative and think outside the box, which I will not lie, can be hard at times, but thinking this way just keeps me on my toes! People always ask me if I went to culinary school, and my response is always the same, I never went to culinary school and I’m actually very happy I didn’t. Before I get myself in trouble, let me just say that again, you have to do what’s best for YOU and in my case I don’t think culinary school was right for me.

In not being formally trained, I do things my own way, look at food in my own, and just have an all around different approach that’s totally unique to me. This also means I mess recipes up all the time and have to work to perfect them, but I love that I don’t feel as though I need to cook a recipe in a certain way, I can do it my way.

Course: Main Course

Cuisine: Middle Eastern

Keyword: Cauliflower, Vegetarian, Wraps

A healthy, delicious, well-rounded meal, that's quick and easy to make and full of middle eastern flavor!

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Servings: 4 Servings

Calories: 573 Kcal

Ingredients

• 1 large head of cauliflower, cut into florets

• 1/4 cup extra virgin olive oil

• 1 tablespoon honey

• 2 teaspoons smoked paprika

• 1 teaspoon cumin

• 2 cloves garlic, minced or grated

• juice of 1 lemon

• 1 pinch crushed red pepper flakes

• kosher salt and pepper

• 4 warmed naan or pitas

• 2 Persian cucumbers, sliced

• shredded lettuce, cilantro, crumbled feta, and avocado for serving

• plain greek yogurt or tzatziki, for serving

Green Tahini

• 1/2 cup tahini

• 1/3 cup fresh cilantro

• 1/3 cup fresh parsley

• 1 teaspoon cumin

• juice of 1 lemon

• kosher salt

Instructions

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, paprika, cumin, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.

Full Recipe: Click Here

Created: BANKHEALTHY