Cauliflower roasted with a shawarma spice blend, with browned edges and a meaty texture, in a gluten-free bread with tahini. Gluten-free version: Gluten-free bread.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables with the olive oil, cumin, smoked paprika, turmeric, cinnamon, salt and black pepper.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables in a hot oven (220°C / 430°F) 25–30 minutes, turning once, until the cauliflower turns golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
5
Fill the gluten-free bread with the vegetables, the tahini and the pickles, sliced.
487calories
16 gprotein
57 gcarbs
21 gfat
● protein 13%● carbs 47%● fat 40%
Per serving (518 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
