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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: Nut-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
620
FAT
29g
CARBOHYDRATES
72g
PROTEIN
18g

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INGREDIENTS

  1. 6 oz cauliflower florets, chopped into bite-sized pieces
  2. 2 tsp ras el hanout
  3. 2 garlic cloves, minced
  4. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  5. 1 lemon, juiced (divided)
  6. 1 tbsp harissa paste
  7. 1 tbsp tahini
  8. 2 oz shredded beets
  9. 4 oz mixed greens
  10. 2 multigrain flatbreads
  11. 1 Roma tomato, thinly sliced into half moons
  12. 1 shallot, thinly sliced
  13. 2 tsp vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Microplane®, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
620
FAT
29g
CARBOHYDRATES
72g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

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!

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