Plant-based

Cauliflower & Chickpea Shawarma

Name: Cauliflower & Chickpea Shawarma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 700g (1 large head) cauliflower, small florets; 2 tins (480g drained) chickpeas, rinsed and patted dry; 2 (300g) red onions, cut into wedges; 45ml olive oil; 6g (2 tsp) ground cumin; 4g (2 tsp) ground coriander; 4g (2 tsp) paprika; 2g (1 tsp) turmeric; 1g (½ tsp) ground cinnamon; 1g (½ tsp) ground allspice; 1g chilli flakes; 60g (4 tbsp) tahini; 45ml lemon juice; 4 cloves (20g) garlic, crushed; 1 cube vegetable stock cube; 300ml water; 15g fresh parsley, chopped

Roasted cauliflower, chickpeas and red onion in warm shawarma spices, folded through a garlicky tahini and lemon sauce.

makes 22 blocks, about 21p each

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Illustration of a bowl of Cauliflower & Chickpea Shawarma

Time: 55 min15 min prep · 40 min cook
Makes: 22 blocks
Cost per blockPer block: 21p
Calories per blockCalories: 82 kcal
Spice

Ingredients

Batch size

blocks

700g (1 large head)cauliflower, small florets
2 tins (480g drained)chickpeas, rinsed and patted dry
2 (300g)red onions, cut into wedges
45mlolive oil
6g (2 tsp)ground cumin
4g (2 tsp)ground coriander
4g (2 tsp)paprika
2g (1 tsp)turmeric
1g (½ tsp)ground cinnamon
1g (½ tsp)ground allspice
1gchilli flakes
60g (4 tbsp)tahini
45mllemon juice
4 cloves (20g)garlic, crushed
1 cubevegetable stock cube
300mlwater
15gfresh parsley, chopped

Allergens: Sesame. Check the labels on stock cubes, sauces and pastes, as brands vary.

Nutrition

estimated

	1 block	3 blocks
Energy	82 kcal	246 kcal
Protein	3.5g	10.5g
Carbs	7.2g	21.6g
Fat	4.5g	13.5g
Fibre	2.4g	7.2g
Salt	0.23g	0.69g

Method

Step 1: Heat the oven to 220°C fan. Mix the oil with all the spices and a pinch of salt, then toss with the cauliflower, chickpeas and onion and spread over two large trays.
Step 2: Roast for 30 minutes, turning halfway, until the cauliflower is tender and charred at the edges.
Step 3: Meanwhile, dissolve the stock cube in the water, just boiled. Whisk the tahini, lemon juice and garlic in a large pan, then gradually whisk in the hot stock until smooth and pourable.
Step 4: Tip the roasted vegetables into the pan and simmer gently for 5 minutes, stirring, until the sauce thickens and coats everything. Add a splash of water if it gets too thick.
Step 5: Stir in the parsley and season with salt, then cool and freeze in 70g blocks.

Hotter: add ½ tsp cayenne to the spice oil.

Serve it

In warm flatbreads with pickles, tomato and shredded lettuce · Over rice or couscous with a chopped salad · With hummus and toasted pitta

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	82	3.5g	7.2g	4.5g	2.4g	0.23g
Per 3 blocks	246	10.5g	21.6g	13.5g	7.2g	0.69g

Cook’s notes

Use two trays so the vegetables roast rather than steam; crowded trays give soft, pale cauliflower.
Keep the sauce at a gentle simmer. Boiled hard, tahini can turn grainy.

Serve it

In warm flatbreads with pickles, tomato and shredded lettuce · Over rice or couscous with a chopped salad · With hummus and toasted pitta.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 246 kcal and 10.5g protein before rice, bread or potatoes.

Cauliflower & Chickpea Shawarma questions

Why does the tahini sauce thicken before it loosens?

Tahini seizes when liquid is first added, then turns smooth and creamy as you whisk in more. Keep adding the stock gradually and it will come together.

Can I make it with chicken?

Yes. Roast 600g chicken thigh fillets, cut into strips, on the trays with the cauliflower for the same 30 minutes, until cooked through, and use 1 tin of chickpeas.