2 cups Farro, cooked

Oil

Salt & pepper

For the Cauliflower Shwarma:

1 bag @pardesfarms frozen mini cauliflower

2 pints mushrooms, sliced (I used a combo of shirtaki & button)

1 red onion, diced

Oil

Shwarma spice

2.5 tbsp. Maple syrup

Salt & pepper

For the Tahini Dressing :

1/2 cup tahini paste

1 lemon juiced

2 tsp. Soy sauce

1 tbsp. Maple syrup

Salt & pepper

1 tsp . Garlic powder

Handful chopped parsley

Lettuce

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For the Farro:

Cook farro according to directions. Drain and mix with a little oil, salt and pepper.

For the Cauliflower Shwarma

On a large baking sheet, add the cauliflower, sliced mushrooms, chopped red onion and mix with the oil, Shwarma spice and maple syrup well.

Bake on 450F for about 20-25 minutes till golden and caramelized.

For the Tahini dressing:

Mix everything in a bowl till you have a nice consistency.

Assemble salad with lettuce as your base and then top with the rest of the farro, cauliflower Shwarma and dressing.

Enjoy!