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Spicy Cauliflower and Walnut Shawarmas by Dr. Rupy
Course
lunch, Main Course
Cook Time
30
minutes
minutes
Servings
2
Calories
835
kcal
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
Notes
Salt: 1.7g
Nutrition
Serving:
396
g
|
Calories:
835
kcal
|
Carbohydrates:
92.9
g
|
Protein:
26.4
g
|
Fat:
37.4
g
|
Saturated Fat:
4.8
g
|
Fibre:
10.4
g
|
Sugar:
15
g