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Cauliflower 'shawarma' pittas recipe

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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

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.
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.
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.
Mix the tomatoes, cucumber, coriander, remaining oil and 1 tbsp lemon juice in a bowl with some seasoning.
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.

See more Vegan recipes