Cauliflower Shawarma

Here’s a nice vegan recipe, full of flavor and texture. It was super filling. I served with with a side of roasted Brussels sprouts for dinner. Next time, I think I’ll try it with roasted chickpeas instead of cauliflower. Here’s how it goes:

– Roast cauliflower with Ras El Hanout spice, olive oil and salt

– Make beet slaw with harissa, lemon juice and tahini

– Make garlic aioli with Veganize and minced garlic

– Dress greens with lemon juice and olive oil.

– Put it all together in a warm pita with some fresh tomato slices and thinly sliced shallot or red onion.

Recipe from Purple Carrot website

with Harissa Beet Slaw & Garlic Aioli

Tags:<600 Calories, Nut-Free, Quick and Easy

SERVINGS

PREP & COOK TIME

25 min

CALORIES620

FAT29g

CARBOHYDRATES72g

PROTEIN18g

INGREDIENTS

6 oz cauliflower florets, chopped into bite-sized pieces
2 tsp ras el hanout
2 garlic cloves, minced
3 tbsp Follow Your Heart® Soy-Free Vegenaise®
1 lemon, juiced (divided)
1 tbsp harissa paste
1 tbsp tahini
2 oz shredded beets
4 oz mixed greens
2 multigrain flatbreads
1 Roma tomato, thinly sliced into half moons
1 shallot, thinly sliced
2 tsp vegetable oil
1 tbsp olive oil
Salt and pepper

Tools: Microplane®, Baking sheet

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INSTRUCTIONS

1 Roast the cauliflower

Preheat oven to 400°F. Add cauliflower, 1 tbsp vegetable oil, just 1 tsp ras el hanout, and a pinch of salt and pepper to a baking sheet, and toss. Roast the cauliflower shawarma until tender and browned in places, 12 to 15 minutes. (4-serving meal: use 2 tbsp vegetable oil, 2 tsp ras el hanout) TIP: You can add more ras el hanout if you prefer.

2 Make the toppings

Add garlic, Vegenaise, and a pinch of salt to a small bowl, and mix the garlic aioli. In a medium bowl, combine just 2 tsp lemon juice, harissa paste, just half the tahini, and 1 tsp water, and whisk. Add shredded beets to the medium bowl and toss the harissa beet slaw. (4-serving meal: use 4 tsp lemon juice, 2 tsp water) TIP: Keep the remaining tahini for your own use.

3 Make the salad

Add mixed greens, remaining lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper to a large bowl, and toss the salad. Place flatbreads in the oven to warm, about 1 minute. (4-serving meal: use 2 tbsp olive oil) TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.

4 Serve

Spread garlic aioli on the warm flatbreads. Top each flatbread with ¼ cup salad, harissa beet slaw, tomato, shallot, and cauliflower shawarma. Fold flatbreads and serve with the remaining salad. Dig in!