Cooking time

• Crush the cauliflower florets and place them on a baking sheet. Drizzle them with some olive oil.
  Put them in the oven at 200 degrees until they have become lightly browned and somewhat crispy. This will take about 30 minutes.
• Soak the lemon zest and set it aside.
  Squeeze the juice from the lemon.
  Mix the tahina, lemon juice and a little water together until you have a thick creamy sauce. Maybe you need a little more tahina, maybe a little more water… You have to take a look for yourself. Keep in mind that the tahina sauce also always thickens after a while.
• Mix the smoked paprika, salt, pepper and lemon zest into the tahina sauce. Do the same with the finely chopped herbs.
• Remove the cauliflower from the oven and chop it coarsely/finely with a knife. There may still be some structure in it, but not too coarse.
  Then mix the tahini sauce with the cauliflower.
• Pull the two outsides of the Lebanese bread apart so that you have the two halves separately.
  Cut them into quarters.
  Place a tablespoon of filling on a piece of bread, fold the outsides inwards, and then roll them up into a small wrap. You can also put a stick in it if necessary.
  Garnish with some fresh herbs and maybe some smoked paprika.
  Below you can see an alternative way of presenting the cauliflower dip.

  •