Cauliflower shwarma
4
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Tossing cauliflower and chickpeas in spices before roasting gives them a delicious texture and flavour.
Ingredients
Cauliflower, Raw
400 g
Chickpeas, cooked
1 can(s), large, drained
Paprika
1 teaspoon(s), level, sweet paprika
Ground Cumin
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Ground Cinnamon
½ teaspoon(s), level
Chilli flakes
½ teaspoon(s), level
Lemon Juice, Fresh
90 ml
Olive Oil
1 tablespoon(s)
Tomato
4 large, finely diced
Red onion
1 small, finely sliced
0% fat natural Greek yogurt
125 g
Mint, Fresh
10 sprig(s)
WW White Wraps
4 individual
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cauliflower and chickpeas into a large roasting tray. Mix all of the spices together and sprinkle over the cauliflower and chickpeas. Drizzle over half the lemon juice and the oil, then season to taste. Stir to ensure that the cauliflower and chickpeas are coated. Roast for 40-45 minutes, or until the cauliflower is golden and tender.
2
Meanwhile, in a bowl, mix together the tomatoes, onion and remaining lemon juice. Season to taste and set aside. In a small jug, mix together the yogurt and chopped mint. Season to taste.
3
When the cauliflower is roasted, remove from the oven and set aside. Cover the wraps in kitchen foil and put in the oven to heat for 8 minutes. Serve them filled with the cauliflower and chickpeas, topped with the tomato salad and a drizzle of yogurt.
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