Cauliflower Shawarma Wrap with Green Tahini

Move over chicken!  Matti’s Market (Milford Grocery) has perfect, fresh cauliflower to make your next Shawarma wrap!  With the help of Milford Spice’s Shawarma Spice, you’ll be happy you stopped by their location on East Commerce St. - I know I am!

INGREDIENTS

1 large head of cauliflower, cut into florets
1/4 cup extra virgin olive oil
1 Tbsp honey
1 Tbsp Milford Spice Shawarma Spice
2 cloves garlic, minced or grated
Juice of 1 lemon
1 pinch crushed red pepper flakes
Salt and pepper to taste
4 warmed naan or pitas
2 Persian cucumbers, sliced
Shredded lettuce, cilantro, crumbled feta, and avocado for serving
Tzatziki, for serving

For the Green Tahini:

1/2 cup tahini
1/3 cup fresh cilantro
1/3 cup fresh parsley
1 tsp cumin
Juice of 1 lemon
Salt to taste

DIRECTIONS

• Preheat oven to 425 degrees F.

• On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, Milford Spice Shawarma Spice, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper (you can omit salt if you need to; the Shawarma Spice is salt-free!).  Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.

• Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

• To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta.