Cauliflower Shawarma
with Harissa Carrot Slaw & Garlic Aioli
INGREDIENTS
- 6 oz cauliflower florets, chopped into bite-size pieces
- 1 tsp ras el hanout
- 2 garlic cloves, minced
- 3 tbsp vegan mayo
- 1 lemon, juiced (divided)
- 1 tbsp harissa paste
- 2 tbsp tahini
- 1 carrot, peeled and grated
- 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*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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!
SIMILAR RECIPES
CAULIFLOWER SHAWARMA with Harissa Beet Slaw & Garlic Aioli
SUMAC TOFU FATTOUSH with Kalamata Olives & Creamy Cucumber Dressing
STUFFED SWEET POTATOES with Cucumber Chickpea Salad & Miso Tahini
HALLOUMI TOFU BOWLS with Cucumber Tomato Salad & Tahini Amba Dressing
KOREAN BIBIMBAP with Gochujang Roasted Beets & Crispy Seeded Rice
