Roast Cauliflower Kebabs with Tahini Yoghurt Sauce

What You Need
Ingredients
Preparation
MAKE THE KEBABS
- Preheat the oven 200C with fan. Toss cauliflower on a baking tray and toss with oil and turmeric. Season with salt and pepper. Pour 150ml water onto the tray. Drizzle with more oil. Roast until cauliflower is tender and slightly charred.
MAKE THE SAUCE
- In a medium bowl, whisk the yoghurt, tahini, lemon zest and juice, and honey. If mixture is too thick, whisk in a splash of water. Season with salt and pepper. Set aside.
- Drizzle the roasted cauliflower with pomegranate molasses. Load the pitas with a dollop of the yoghurt sauce, some tomatoes, pickled jalapenos, and parsley then fill with cauliflower. Serve with remaining yoghurt sauce and pickled jalapeños on the side.