Cauliflower Shawarma
with Harissa Carrot Slaw & Garlic Aioli
Nutrition (per serving)
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INGREDIENTS
- cauliflower florets, chopped
- ras el hanout
- garlic cloves, minced
- vegan mayo
- lemon, juiced
- harissa paste
- tahini
- carrot, peeled
- mixed greens
- multigrain flatbreads
- roma tomato, thinly sliced
- shallot, thinly sliced
- vegetable oil
- olive oil
- salt and pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat the oven to 400°F. Add cauliflower florets, just 1 tsp ras el hanout, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast the cauliflower 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.
Add garlic, mayo, 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 carrot to the medium bowl and toss the harissa carrot slaw. (4-serving meal: use 4 tsp lemon juice, 2 tsp water) TIP: Keep the remaining tahini for your own use.
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.
Spread garlic aioli on the warm flatbreads. Top each flatbread with ¼ cup salad, harissa carrot slaw, tomato, shallot, and cauliflower shawarma. Fold flatbreads and serve with the remaining salad. Dig in!
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