Charred Cauliflower Shawarma
Turkish flavors in a tortilla wrap with red pepper hummus and served with a lentil soup. I mix Turkish and Indian flavors quite a bit and used berbere spice in the cauliflower. It was a tasty change from the usual Mexican flavors.
Servings: 4
Equipment
- Grill pan with press or panini grill
- Taco holder
- Spring mixing balls
Ingredients
- 1 Medium cauliflower
- 1 Cup Red Pepper hummus
- 1 Cucumber
- 8 Butter lettuce leaves
- 1 Tomato
- 1/4 Small red onion
- 1/2 TBSP Berbere spice Sub Baharat
- Salt and Pepper to taste
- 4 Flour tortillas
- 8 Cilantro fronds
Instructions
- Slice the cauliflower in half. Wash. Put this on a grill and get some char marks on it. You can slice and put it on a panini press or directly over the gas burners. Transfer to a steel pan, sprinkle with water, salt, pepper and berbere then place in oven for 10 minutes on 350 F.
- Slice the vegetables for the shawarma.
- Add berbere spice to the red pepper hummus recipe.
- Spread hummus on a warmed tortilla.
- Place lettuce leaves on the hummus then sliced vegetables and cauiliflower. Serve with cut vegetables and soup of choice.
Notes
This is a Snap Pea Sheep recipe
Usually Baharat spice is used for Shawarma but I like Berbere spice better. Simply added to the hummus and sprinkled on the charred cauliflower it lends a warm, spicy note.
You can find my recipe for red pepper hummus here.
I use taco holders for heating my tortillas and hold them open with spring mixing balls. You can warm them on the stove top if you prefer.