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Whole-Roast Cauliflower Shawarma

Today we have a delicious whole baked cauliflower shawarma recipe that is quick and easy to make.

Cauliflower is a well-known superfood and is full of vitamin C. It is also high in fiber and rich in antioxidants. Spinach is a great source of iron and magnesium, and pomegranates are rich in vitamins C and K.

Bursting with good-for-you ingredients, this recipe works perfectly with Chilli No. 5’s Forever Phall indian hot sauce which is packed with antioxidants to energise your day.

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Preparazione 1

Cottura 1

Tempo totale 45

Portata starter

Cucina Indian

Porzioni 4 people

Calorie 100 kcal

Equipment

Barbecue
Chopping Board

Ingredienti

1 Large Cauliflower (2cm thick slices)
Seasoned flour (dusting)
1 Pomegranate (arils)
1 tbsp Pine Nuts (toasted)
1 Garlic
1 bunch Parsley
200 ml Chilli No.5 Forever Phall
50 ml Tahini
1 tbsp Coconut oil

Istruzioni

Marinate cauliflower in Chilli No.5 Forever Phall mixed with a little coconut oil for 2 hrs or overnight.
Place on a roasting tray and place in the oven on 180 C until tender and golden.
To make the sauce, mix Tahini, with the juice of a lime and minced garlic and a splash of water, mix until you have the consistency of yoghurt.
Gently toast the pine nuts.
Plate up! Place the whole cauliflower on a serving board on top with the tahini sauce. Then sprinkle with pomegranate seeds, parsley and toasted nuts.
To Serve, slice in thick steak slices and drizzle any remaining sauce over the steaks.

Video

Note

Bursting with good-for-you ingredients, this recipe works perfectly with Chilli No. 5’s Forever Phall Indian hot sauce which is packed with antioxidants to energize your day.

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