Skip to main content
Cauliflower Shawarma with Harissa Beet Slaw & Garlic Aioli
2 or 4 Serving Dinner

Cauliflower Shawarma

with Harissa Beet Slaw & Garlic Aioli

Tags: Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
25g
CARBOHYDRATES
71g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

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: Baking sheet, Zester or microplane
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
25g
CARBOHYDRATES
71g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

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

2
Roast the cauliflower

Add chopped cauliflower florets, 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. 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

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. TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.

5
Serve

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

SIMILAR RECIPES