Boil the cauliflower and roast the leaves

• Cut the cauliflower into florets and boil them.
• Toss the cauliflower leaves with oil and salt, then roast them.

Coat the mushrooms, chickpeas and cauliflower

• Toss the oyster mushrooms and chickpeas in a bowl with shawarma paste until coated.
• Coat the boiled cauliflower florets with shawarma paste the same way.

Roast everything

• Spread the mushrooms, chickpeas and cauliflower on a tray and roast at 190 °C until charred and cooked.

Chop the herbs

• Finely chop the roasted cauliflower leaves together with the parsley.

Make the spiced yoghurt and char the flatbreads

• Mix the yoghurt with shawarma paste, garlic, salt and pepper.
• Char the flatbreads in a hot pan.

Load and wrap

• Fill each flatbread with the roasted mushrooms, chickpeas and cauliflower.
• Add the spiced yoghurt, herb mix and pickled red onions, then wrap.