Shawarma-spiced cauliflower with tahini

Cauliflower roasted with warm shawarma spices, tucked into pitta with a lemony tahini sauce. Simple to put together, big on flavour.

In one portion

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Where the calories come from

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£1.00a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

Heat the oven to 220°C (fan 200°C).
Whisk the ground cumin, ground coriander, turmeric and garlic granules together in a small bowl with a good pinch of salt and some black pepper.
Toss the cauliflower florets with the olive oil in a large bowl until well coated, then add the spice mix and toss again.
Spread the cauliflower over a lined baking tray in a single layer. Roast for 25 minutes until golden at the edges and tender.
Meanwhile, whisk the tahini with the lemon juice and enough cold water to make a pourable sauce, and season to taste.
Warm the pitta bread, then fill with the roasted cauliflower and salad leaves and spoon over the tahini sauce.