Description
A delicious roasted cauliflower dish served with tahini sauce and fresh vegetables on pita bread.
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tbsp extra virgin olive oil
- 2 tsp shawarma spice blend (cumin, coriander, paprika, garlic powder)
- 4 oz whole wheat pita bread, toasted or fresh
- 3 tbsp tahini
- 1 tbsp freshly squeezed lemon juice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil and shawarma spice blend until evenly coated.
- Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes until golden brown and crispy.
- While the cauliflower roasts, whisk together tahini and lemon juice; gradually add water until smooth but not runny.
- Once roasted, layer pita bread in each bowl, top with roasted cauliflower and fresh veggies.
- Drizzle with tahini sauce before serving.
Notes
- This dish can be served warm or at room temperature.
- Feel free to add additional vegetables of your choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg