Cauliflower Schwarma

Ingredients

• 1 extra-large cauliflower (900g), florets and stalks sliced, leaves retained
• 180g shawarma paste
• 1 red onion, finely sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons tahini
• 150g fat-free yoghurt
• 2 lemons, 1 juice only, 1 cut into wedges
• 1 garlic clove, finely grated
• 4 plain laffa-style flatbreads
• 4 tablespoons pomegranate seeds
• 4 sprigs fresh mint, leaves picked

Preparation

1. preheat the oven to 200°c. place the cauliflower slices and leaves onto a large baking tray and toss in the shawarma paste. roast for 25 mins, turning half way, until charred at the edges.
2. meanwhile, place the red onion and red wine vinegar in a bowl with a pinch of salt; scrunch together with your hands to combine. put the bowl to one side.
3. spoon the tahini and yoghurt into a mixing bowl, along with the lemon juice and garlic. mix until smooth, adding 2 tbsp warm water to loosen. season to taste. splash a little water over the flatbreads and wrap in tin foil. warm in the hot oven for the final 5 mins of the cauliflower cooking time.
4. spread the tahini yoghurt over each warmed flatbread and top with the roasted cauliflower. add the pickled red onion, pomegranate seeds and mint leaves. finish with a lemon wedge.