Cauliflower Shawarma

For the Flatbread Ingredients 250 g flour 250g plain yogurt 2 tsp baking powder

tsp salt Directions

Place all ingredients into a bowl and stir well with a spoon. Once combined, use your hands to knead the dough for 2–3 min. Cover bowl with a damp cloth and let sit for 20 min. After 20 min., divide the dough into 4 equal pieces and roll out into a 2–3 mm thick round. Place on the BBQ or pan over medium-high heat for about 2 min. per side until nicely puffed.

For the Cauliflower Ingredients

1 head of cauliflower, cut into 1" florets 2 tbsp oil Salt

Directions

Preheat the oven to 400 F. Place the cauliflower florets into a tray and drizzle with oil, then season with salt. Roast in the oven for about 20 min., stirring at halfway. Remove from oven and toss in Harissa Paste.

For the Harissa Paste (if making from scratch, otherwise store-bought works, too) Ingredients

tbsp ground cumin 1 tbsp coriander 1 tbsp caraway seeds 2 tsp paprika tsp cayenne 1 clove of garlic, grated 1 tbsp lemon juice tsp salt cup olive oil

Directions

Place all ingredients into a bowl and blend until ingredients are mixed into a paste. Make sure garlic has been crushed into fine pieces to avoid chunks.

For the Pickled Cabbage Ingredients

head red cabbage, sliced cup white wine vinegar cup water 1 tbsp sugar Pinch of salt

Directions

Place all ingredients, except the cabbage, into a pot and heat on the stove until the sugar has melted. Place cabbage in a bowl and pour the hot mixture over cabbage. Let sit for at least 20 min.

Additional Toppings

Grated carrots Sliced cucumber Plain yogurt Roasted almonds

To Assemble the Shawarma

Place the cauliflower onto the flatbread and garnish with pickled cabbage and any other additional toppings or dressing you desire.