Cauliflower Shawarma Pitta with Salad Recipe
Cauliflower shawarma is a flavorful Middle Eastern dish, featuring cauliflower marinated in shawarma spices and paired with a crisp salad of cabbage, onion, cucumber, and tomato, enhanced with fresh mint and coriander. It's topped with a creamy garlic and parsley sauce, all neatly tucked into a warm pita bread.
Ingredients
Veg
- 0.5 head cauliflower
- 0.75 tbsp sunflower oil
Marinade
- 0.25 tsp allspice
- 0.5 tbsp cider vinegar
- 0.5 tsp cinnamon
- 3 cloves garlic
- 0.25 tsp ground cloves
- 1 tsp ground cumin
- 1 tbsp olive oil
- salt (to taste)
- 85 ml yoghurt
- 0.5 tsp chilli flakes
- 0.5 tsp ground coriander
Salad
- 40 grams white cabbage
- 0.5 whole cucumber
- 3 sprig fresh mint
- 0.5 whole onions
- 2 whole tomatoes
- 4 sprig fresh coriander
- 0.5 whole lemon
Dressing
- 3 sprig fresh parsley
- 2 cloves garlic
- 2 tbsp mayonnaise light
- 30 ml sour cream
- salt (to taste)
- black pepper (to taste)
- 1 tsp fresh lemon juice
- 5 grams pitted green olives
- 0.25 tsp fennel seeds
Bread
- 4 single pitta bread
Instructions
- Make the marinade, peel and crush the garlic using the garlic crusher or chop finely, mix the marinade ingredients together, add to the rectangular pie dish
- cut the cauliflower into florets, place in the marinade, refrigerate for at least two hours preferably overnight
- remove the cauliflower from the fridge
- set the oven to 180C 350F or gas mark 4, heat the frying pan with a little oil, brown the cauliflower in batches for 2 to 3 minutes place on a baking tray, place in the oven, cook for 20 mins
- slice the olives, crush the fennel seeds in the mortar and pestle, peel and crush the garlic using the garlic crusher or chop finely, wash and finely chop the fresh parsley, add to the food processor and blend
- add the mayonnaise and the sour cream to the blender, season with salt and pepper blend, squeeze the lemon(s) . add the lemon juice a bit at a time to meet your personal tastes blend, set a side
- wash and chop the cabbage into fine strips, peel the cucumber and chop into matchsticks, peel and finely slice the onion(s), wash and chop the tomatoes, mix the salad ingredients together in a bowl
- wash and finely chop the fresh coriander, wash and finely chop the mint, add the herbs to the salad, squeeze the lemon(s) . add the lemon juice to taste, toss the salad, set a side
- five minutes before the cauliflower is cooked, place the pitta breads under the grill or toaster heat through but do not brown. cut the pitta bread in half lengthwise
- add the salad to the pitta bread, add the dressing
- remove the cauliflower from the oven, add the cauliflower to the pitta
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