Crispy Seitan Shawarma Wrap with Tahini-Pomegranate Glaze

Ingredients

• 150 grams seitan, cut into thick strips
• 1 tsp ground cumin
• 0.75 tsp smoked paprika
• 0.5 tsp ground coriander
• 0.5 tsp garlic powder
• 0.25 tsp sea salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 1.5 cups cauliflower florets, bite-sized pieces
• 2 tbsp tahini
• 1.5 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tbsp water
• 2 medium wraps whole wheat tortillas
• 1.5 cups fresh arugula
• 0.25 medium red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp pomegranate seeds

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 18-20 minutes until golden and crispy.

2. 2

   While cauliflower roasts, combine cumin, smoked paprika, coriander, garlic powder, salt, and black pepper in a small bowl.