Cauliflower Shawarma Wraps

Ingredients

• 1 cauliflower
• 2 tbsp shawarma spice blend
• 3 tbsp olive oil
• 4 large tortillas
• 400 g tinned chickpeas
• 2 clove garlic cloves
• 4 tbsp tahini
• 3 tbsp lemon juice
• 150 g cherry tomatoes

Method

1. 1

   Preheat the oven to 220°C/200°C fan. Break the cauliflower into small florets. Drain the chickpeas.

2. 2

   Toss the cauliflower and chickpeas with olive oil and the shawarma spice blend. Spread on a baking tray and roast for 25-30 minutes until charred at the edges.

3. 3

   Meanwhile, crush the garlic and whisk with tahini, lemon juice and 3 tbsp water until a smooth, pourable sauce forms. Season with salt.

4. 4

   Halve the cherry tomatoes.

5. 5

   Warm the tortillas. Drizzle tahini sauce down the centre of each, pile on the roasted cauliflower and chickpeas, scatter over the tomatoes, then roll tightly and serve.