Ingredients:
- 50 g California Walnuts, roughly crushed
- 250 g Cauliflower florets, broken into 2cm pieces
- 2 tsp shawarma paste (can use harissa also)
- 2 tablespoon olive oil
- 1 shallot, roughly chopped
- 50 g spring greens, finely chopped
- 100 g tomatoes, diced
- 20 g coriander, roughly chopped
- 20 g tahini paste
- 10 ml pomegranate molasses
- 4 shawarma breads
Preparation:
- Preheat the oven to 200°C.
- Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil.
- Combine until the ingredients are covered with the paste.
- Bake for 20 minutes, remove and add the greens.
- Bake for another 10 minutes.
- Spread out the mixture onto warm breads.
- Garnish with tomatoes, coriander, pomegranate and tahini.
