Produced by:
Recipe Highlights:
- Rich in Vitamins and Fibre: Cauliflower and fresh vegetables like cucumber and tomato provide vitamins C and K, along with dietary fibre for digestive health.
- High-Quality Protein: Soft-boiled eggs add a great source of complete protein, supporting muscle repair and satiety.
- Healthy Fats: Tahini and olive oil in the dressing and pita crisps supply heart-healthy fats that help support brain and heart function.
- Antioxidant and Anti-Inflammatory Benefits: Shawarma spice mix and lemon juice offer antioxidants and compounds that help reduce inflammation and boost immunity.
Keywords:
Vegetable, Lunch, Dinner, Cauliflower, Cucumber
A vibrant, veggie-packed twist on a Middle Eastern classic, this Cauliflower Sabich is bursting with colour, texture, and bold flavour. Roasted cauliflower, coated in a rich shawarma spice blend, takes centre stage alongside a cauliflower “couscous” salad loaded with fresh tomato, cucumber, and red onion. Creamy tahini-lemon dressing and tangy amba sauce bring layers of zest and umami, while soft-boiled eggs add richness and protein. Finished with crisp, spice-dusted pita chips for crunch, this plant-forward plate is a nourishing, satisfying fusion of tradition and innovation—perfect for brunch, lunch, or a flavourful weeknight dinner.
Ingredients:
- 1 cauliflower
- Shwarma spice mix
- 4 eggs
- 1 lemon (juice)
- Tahini
- 1 red onion
- 1 tomato
- 1 cucumber
- Pitas
- Amba sauce
- Oil
Method:
- Cut your cauliflower head in half and remove the bottom. Place on an oven tray with baking paper. Then mix equal parts oil & spice mix and cover your Cauliflower with this flavouring. Roasting until golden and tender.
- Boil your eggs for 7 mins, remove from the heat and place in cold water once the time is up. Peel the shell once they have cooled slightly.
- With the other half of your cauliflower, begin shaving the top of it with your knife and then give it a quick chop to form the base of your couscous. Slice some red onion, diced tomato & Cucumber then add it to the couscous.
- Juice one lemon into your tahini along with a touch of water to make the dressing.
- Tear up some pitas, coat them lightly in some oil and the spice mix and then place them into an oven for a few mins to make your own pita crisps – simple!
- Time to plate – start with a base of couscous, then cauliflower in the centre, top with the Tahini & Amba, and finally place your soft-boiled egg on top. Enjoy!