Cauliflower 'shawarma' pittas recipe
Created by The Tesco Recipes 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
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 2165kJ 515.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 16g
of the Reference intake
Carbohydrate 69.9gProtein 17.6gFibre 18.0g
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
