Ras el hanout cauliflower shawarma
- 1 cauliflower head
- 4 tbsps ras el hanout spice mix
- 4 tbsps rapeseed oil
- 20 ml Hellmann's® Vegan
- 2 large aubergines
- 50 ml Hellmann's® Vegan
- sea salt
- 6 pitta breads
- A handful pomegranate seeds
- A handful mint leaves
- A handful parsley leaves
Preheat the oven to 200C fan. Mix the ras el hanout spice mix with the oil and add some salt to it. Leave some of the cauliflower leaves on if they look fresh - this will help contain the spiced oil over the cauliflower. Rub the cauliflower with the spiced oil all over and then wrap in some foil.
Put it on a baking tray and into the oven and roast for 30 minutes. Then unwrap the cauliflower and cook for a further 15-20 minutes. The cauliflower should become soft and giving. Do not throw away the spiced oil collected in the roasting tin. Mix it with 20ml of vegan mayo and add a little bit of hot water if needed - to create a loose spicy sauce that you can splash across your cauliflower to add extra flavour and panache!
For the baba ganoush, put whole aubergines into the oven along with the cauliflower. Cook them until very soft and collapsed. When cool enough, cut them in half and scoop out the flesh onto a chopping board and chop it finely. Then put the aubergine flesh into a bowl and add the mayo and some salt and pepper and mix it all well. Taste again for seasoning and add more if needed.
To serve drizzle the spiced mayo sauce over the cauliflower and then sprinkle over the pomegranate seeds and the herbs. Cut out slices of the cauliflower and stuff into the pitta bread with more herbs, and the baba ganoush sauce.