This fun, family-friendly dinner is a vegetarian version of the traditional Middle Eastern Shawarma. Marinated cauliflower that has been roasted till nutty perfection is used instead of the more traditional rotisserie meat.
This recipe may look intimidating with its many steps and long ingredient list, however many components can be prepped in advance and don’t take very long. The pickled onions can be made weeks in advance and are a really great thing to have in the fridge to liven up all sorts of other meals. The tzatziki can be made a day in advance but it will get looser the longer it is left to stand as the moisture will begin to draw out of the cucumber.
If you haven’t got Ras El Hanout on your spice rack, substitute by using equal parts paprika, coriander and ginger. The best kind of chilli sauce to use here is a kebab shop-style chilli sauce which is usually very garlicky with a good tang of vinegar and fresh tomatoes. A fermented hot sauce such as Sriracha would work.
Don’t feel as if you should just stick to my fillings, you could fill your wraps with hummus, garlic mayonnaise, pickled kebab-style chilli peppers, tahini, fried haloumi or even french fries.