Cauliflower Shawarma with Crispy Flatbread Chips Recipe

Ingredients

1 cauliflower, approximately 800g
4 garlic cloves
1 tbsp ras al hanut
2 tsp ground cumin
1 lemon
1 cucumber
400g vine tomatoes
A handful of flat leaf parsley
4 wholeblend flatbreads
1 tsp dried oregano
220g turmeric houmous

Prep: 20 mins | Cook: 30 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Remove the outer leaves from the cauliflower (see our tip for how to use these up) and trim the woody base. Slice the cauliflower into 8 wedges, slicing through the stalk to hold each wedge together.

2. Peel and finely grate 3 garlic cloves into a large roasting tin. Scatter in the ras al hanut and ground cumin. Pour over 2 tbsp oil and add a good pinch of salt and pepper. Stir together till combined. Add the cauliflower wedges to the tin and turn the wedges in the spiced oil, till evenly coated. Slide the cauliflower into the oven and roast for 30-35 mins, turning halfway, till tender and caramelised at the edges.

3. Peel and grate the remaining garlic clove into a large salad bowl. Squeeze in the juice from half of the lemon and pour in 1 tbsp oil. Season with a little salt and pepper and whisk into a dressing. Trim the ends off the cucumber and dice it. Chop the tomatoes into similar sized pieces. Add the cucumber and tomatoes to the bowl with the dressing. Roughly chop the parsley leaves and stalks and add them to the bowl. Fold together to mix. Set the salad to one side.

4. Pour 1 tbsp oil into a separate, large roasting tin. Unwrap the flatbreads and slice them into chunky, finger-sized strips. Add the flatbread strips to the roasting tin and scatter over the dried oregano and a good pinch of salt and pepper. Toss together to evenly coat. Slide the flatbread strips into the oven shelf below the cauliflower and bake for 10-15 mins, turning after 7 mins, till the strips are crispy at the edges and golden brown.

5. Divide the roast cauliflower and flatbread chips between plates. Spoon on some of the salad and serve with the turmeric houmous on the side.

6. No Waste, More Taste
Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or sliced and added to stews for the final 5 mins of cooking for an extra burst of green.

7. Love Your Leftovers
The cooked cauliflower will keep for up to 3 days in the fridge and is best eaten cold the next day as a salad, tossed together with any leftover flatbreads, tomatoes, cucumber and pomegranate.