Spicy Cauliflower and Walnut Shawarmas by Dr. Rupy

Course lunch, Main Course
Cook Time 30 minutes
Servings 2
Calories 835kcal

Ingredients

  • 50 g California Walnuts roughly crushed
  • 250 g Cauliflower florets broken into 2cm pieces
  • 2 tsp shawarma paste can use harissa also
  • 2 tbsp olive oil
  • 1 shallot roughly chopped
  • 50 g spring greens finely chopped
  • 100 g tomatoes diced
  • 20 g coriander roughly chopped
  • 20 g tahini paste
  • 10 mls pomegranate molasses
  • 4 shawarma breads

Instructions

  • Preheat the oven to 200C
  • Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil
  • Combine until the ingredients are covered with the paste
  • Bake for 20 minutes, remove and add the greens
  • Bake for another 10 minutes
  • Spread out the mixture onto warm breads
  • Garnish with tomatoes, coriander, pomegranate and tahini

Nutrition

Serving: 396g | Calories: 835kcal | Carbohydrates: 92.9g | Protein: 26.4g | Fat: 37.4g | Saturated Fat: 4.8g | Fibre: 10.4g | Sugar: 15g

Notes

Salt: 1.7g