How to Make Roasted Cauliflower & Lentil Shawarma Wraps
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Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, paprika, cumin, coriander, turmeric, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway.
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Meanwhile, blend soaked cashews, tahini, lemon juice, garlic, and water in a blender until smooth to make the sauce.
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Warm the tortillas in a dry skillet for 1 minute per side.
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On each tortilla, spread a spoonful of cashew-tahini sauce, then layer roasted cauliflower, brown lentils, lettuce, cucumber, and tomatoes.
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Drizzle with additional sauce, wrap tightly, and serve.
Pro Tips for Perfect Roasted Cauliflower & Lentil Shawarma Wraps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium head cauliflower, cut into florets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Roasted Cauliflower & Lentil Shawarma Wraps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Roasted Cauliflower & Lentil Shawarma Wraps?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for medium head cauliflower, cut into florets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.