For the shawarma marinade

  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 2 cloves of garlic, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • ¼ tsp all spice
  • ½ tsp cinnamon
  • ½ tsp chilli flakes

For the shawarma wraps

  • 1 large cauliflower, cut into florets
  • 4 large tortilla wraps
  • 150g Greek-style natural yogurt
  • 10g fresh dill, roughly chopped
  • 10g fresh mint, roughly chopped
  • 1 small red onion, finely sliced
  • 40g pistachios
  • ½ pomegranate, seeds only


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Mix together all the marinade ingredients. Put the cauliflower in a large bowl and drizzle over the marinade. Stir well to make sure the cauliflower is well coated. Transfer to a roasting tin, making sure not to overcrowd the tin. Roast in the oven for 35-40 minutes, or until the cauliflower is soft and starting to caramelise. Remove from the oven and set aside. 

  2. 2

    Warm the tortillas in the oven for a couple of minutes, making sure they remain soft. Meanwhile, mix together the yogurt and half the herbs. Season with black pepper. 

  3. 3

    Divide the cauliflower between the four tortillas, then scatter over the onion and drizzle with the herb yogurt. Finish with the rest of the herbs, the pisatchios and the pomegranate.

Nutritional Details

Each serving provides
  • Energy 1871kj 447kcal 22%
  • Fat 20.2g 29%
  • Saturates 5.6g 28%
  • Sugars 12.0g 13%
  • Salt 0.69g 12%

% of the Reference Intakes

Typical values per 100g: Energy 695kj/166kcal

Each serving provides

49.5g carbohydrate 7.0g fibre 13.5g protein

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