How to make vegetarian shawarma!

By The Mediterranean Dish · 40 min

Ingredients

Instructions

1. Preheat the oven to 450°F.
2. Put the cauliflower and onion in a large bowl. Toss with the shawarma spice blend, a large pinch of kosher salt and black pepper. Drizzle with 2 to 3 tablespoons of extra virgin olive oil and toss until the florets are coated.
3. Spread the seasoned cauliflower and onion in one layer on a large sheet pan. Cover with a large piece of foil and bake on the center rack for about 15 minutes.
4. Remove the foil and roast for another 25 to 30 minutes, rotating the pan and turning the cauliflower with tongs as needed, until very tender and caramelized or charred in places.
5. While the cauliflower roasts, make the three-ingredient Mediterranean salad and the tahini sauce.
6. Pile the roasted cauliflower on a pita, add a couple of spoons of the salad, a few slices of red onion, cucumber pickles if using, and a drizzle of tahini sauce. Wrap and eat.

Summarized from The Mediterranean Dish's video. Watch it for the details.