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Cauliflower Shawarma with Harissa Beet Slaw & Garlic Aioli
2 or 4 Serving Dinner

Cauliflower Shawarma

with Harissa Beet Slaw & Garlic Aioli

Tags: <600 Calories, Nut-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
490
FAT
23g
CARBOHYDRATES
58g
PROTEIN
14g

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INGREDIENTS

  1. 6 oz cauliflower florets
  2. 1 Roma tomato
  3. 1 shallot
  4. 2 tsp ras el hanout
  5. 2 garlic cloves
  6. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  7. 1 lemon
  8. 1 tbsp harissa paste
  9. 1 tbsp tahini
  10. 2 oz shredded red beets
  11. 4 oz mixed greens
  12. 2 multigrain flatbreads
  13. 2 tsp vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see nutrition
Allergens: soy, wheat
Tools: Zester or microplane, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
490
FAT
23g
CARBOHYDRATES
58g
PROTEIN
14g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

Preheat oven to 400°F. Chop cauliflower florets into bite-size pieces. Thinly slice Roma tomato into half moons. Peel and thinly slice shallot.

2
Roast the cauliflower

Transfer chopped cauliflower florets to a baking sheet and toss with 1 tbsp vegetable oil, just ½ tsp ras el hanout, and a pinch of salt and pepper. Roast until tender and browned in places, 12 to 15 minutes. TIP: Add more ras el hanout if you prefer.

3
Make the toppings

Grate garlic into a small bowl. Add Vegenaise and a pinch of salt, and mix the garlic aioli. Halve and juice the lemon. Add just 2 tsp lemon juice, harissa paste, tahini, and 1 tsp water to a medium bowl and whisk. Add shredded red beets to the bowl and toss the harissa beet slaw.

4
Make the salad

In a large bowl, add mixed greens, remaining lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper. Toss the salad. Place multigrain flatbreads in the oven to warm for 1 minute.

5
Serve

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

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