Whole-Roast Cauliflower Shawarma With Vegan Hot Sauce

By Chilli No. 5

 

Cauliflower has taken centre stage in recent years, with the humble vegetable being transformed into rice alternatives, vegan steaks, and tasty vegan roast dinners. And it’s easy to see why this humble vegetable has found culinary fame! Cauliflower is an incredibly versatile and healthy ingredient, which suits a wide range of culinary repertoires.

 

vegan hot sauce

 

This vegan recipe for whole-roast cauliflower shawarma, courtesy of the chefs at luxury vegan hot sauce company Chilli No. 5, offers a delicious new twist on traditional roast cauliflower vegan recipes.

 

The mouth-watering Tahini sauce coupled with Chilli No. 5’s hot and spicy Forever Phall healthy hot Indian sauce ensures a dish that is guaranteed to wow.

 

Not only is this vegan recipe easy to make and delicious, but it is also incredibly healthy too. Rich in antioxidants, cauliflower is a known superfood that offers a host of reported benefits, including helping to balance hormones and aid heart-health.

 

Whole-Roast Cauliflower Shawarma With Vegan Hot Sauce 1

 

Cauliflower may even help to reduce the risk of cancer, thanks to its high sulforaphane content. Its high fibre content also helps to support a healthy digestive system.

 

The addition of nutrient-rich pomegranate, garlic, parsley, pine nuts, and the superfood enriched Chilli No. 5 Forever Phall vegan hot sauce, adds further health benefits to this wonderful dish.

 

Whole-Roast Cauliflower Shawarma With Vegan Hot Sauce

Whole-Roast Cauliflower Shawarma With Vegan Hot Sauce 2

Ingredients:

  • 1 large cauliflower (2cm thick slices)
  • Seasoned flour (dusting)
  • 1 Pomegranate (arils)
  • Pine Nuts (toasted)
  • Garlic
  • Parsley
  • Chilli No.5 Forever Phall vegan hot sauce
  • Tahini
  • Coconut oil

 

  1. To make this vegan recipe first marinate the cauliflower in Chilli No.5’s Forever Phall healthy vegan hot sauce mixed with a little coconut oil for 2 hrs, or overnight.
  2. Next, place on a roasting tray and place in the oven at 180C/350F/Gas 4 until tender and golden.
  3. To make the sauce, mix Tahini, with the juice of a lime and minced garlic and a splash of water, mix until you have the consistency of yoghurt.
  4. Gently toast the pine nuts.
  5. Plate up! Place the whole cauliflower on a serving board on top with the tahini sauce. Then sprinkle with pomegranate seeds, parsley and toasted nuts.
  6. To serve, slice in thick steak slices and drizzle any remaining vegan hot sauce over the steaks.

 

 

Recipe by Chilli No. 5

 

 

 

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