Photo of Cauliflower shwarma by WW

Cauliflower shwarma

Points® value
Total Time
55 min
10 min
45 min
Tossing cauliflower and chickpeas in spices before roasting gives them a delicious texture and flavour.


Cauliflower, Raw

400 g

Chickpeas, cooked

1 can(s), large, drained


1 teaspoon(s), level, sweet paprika

Ground Cumin

1 teaspoon(s), level


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)


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


  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.