Cauliflower and chickpea shawarma bowls with tahini

Cauliflower and chickpeas roasted crisp with Lebanese shawarma spices, piled up with salad, hummus and warm pitta and drizzled with a lemony tahini sauce.

Ingredients

• 1 Cauliflower, in small florets
• 800 g Chickpeas, 2 tins, drained and patted dry
• 1 Red onions, in wedges
• 45 ml Olive oil
• 5 g Ground cumin
• 5 g Smoked paprika
• 3 g Ground coriander
• 1 g Ground cinnamon
• 2 g Ground turmeric
• 0.3 Garlic, 4 cloves; 3 crushed for the tray, 1 for the sauce
• 4 g Salt
• 80 g Tahini
• 1 Lemons, juiced
• 4 Pitta breads
• 200 g Hummus
• 1 Cucumber, diced
• 250 g Cherry tomatoes, halved
• 20 g Fresh parsley, chopped
• 80 g Pomegranate seeds

Method

1. Heat the oven to 220°C (200°C fan). Toss the cauliflower, chickpeas and onion with the oil, all the spices, the crushed garlic and the salt. Spread over two large trays so nothing is crowded.
2. Roast, shaking the trays halfway, until the cauliflower is charred at the edges and the chickpeas are crisp.
3. Whisk the tahini with the lemon juice, the last clove of garlic (crushed) and a pinch of salt. It will thicken, then loosen as you whisk in cold water a spoonful at a time until pourable.
4. Mix the cucumber, tomatoes and parsley. Warm the pittas.
5. Spread hummus in each bowl, pile on the salad and the hot roasted cauliflower and chickpeas, drizzle with tahini sauce and scatter with pomegranate. Serve with pitta.