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Cauliflower 'shawarma' pittas recipe

Cauliflower 'shawarma' pittas recipe

1 rating

Created by The Tesco Real Food team

This healthier version of a shawarma is filled with crispy spiced cauliflower and a zingy salsa for a colourful veg-packed dinner. Add coriander and soya yogurt for freshness and serve with sweet potato fries, if you like. See method

  • Serves 4
  • Takes 40 mins
  • 515 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 1 red onion, finely sliced​
  • 1 lemon, juiced
  • ¼ tsp caster sugar
  • 500g sweet potatoes, scrubbed and cut into thin matchstick fries
  • 3 tbsp rapeseed oil
  • 1 cauliflower, broken into florets, tender leaves reserved
  • 250g Plant Chef plain soya yogurt alternative
  • 1 tbsp Lebanese 7-spice
  • 125g cherry tomatoes, finely chopped
  • ⅓ cucumber, finely chopped
  • 10g fresh coriander, finely chopped
  • 6 wholemeal pittas, toasted and split open
2 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    2165kj
    515kcal     26%

  • Fat

    14g 21%

  • Saturates

    2g 9%

  • Sugars

    16g 18%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 69.9g Protein 17.6g Fibre 18g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Tip the onion into a heatproof bowl and cover with boiling water. Set aside for 10 mins; drain. Return the onion to the bowl with all but 1 tbsp of the lemon juice, the sugar, a pinch of salt and 1 tbsp boiling water and set aside to pickle.
  2. Put the sweet potatoes on a baking tray and drizzle with 1 tbsp oil; season and toss to coat. Bake for 25-30 mins until tender.
  3. Meanwhile, mix the cauliflower florets and leaves with 125g yogurt alternative, 1 tbsp oil, the 7-spice and some seasoning. Transfer to a lined baking tray and roast for 20-25 mins, turning halfway, until golden and crisp.
  4. Mix the tomatoes, cucumber, coriander, remaining oil and 1 tbsp lemon juice in a bowl with some seasoning.
  5. To serve, stuff the pittas with the crispy cauliflower and spoon over the salsa, pickled onion and remaining yogurt. Serve with the sweet potato fries.

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