Cauliflower Shawarma

with Whipped Feta, Pitta and Dukkah

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep cauliflower

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas. In a bowl, combine the garlic powder, cinnamon, cardamom, oregano, cayenne (spicy!), paprika, a pinch of salt and a generous drizzle of oil. Toss with the chickpeas and cauliflower.

photo

2 Roast cauliflower

Arrange the cauliflower on a large baking tray and roast for 25 -30 min until tender and starting to char around the edges. 

photo

3 Blitz dukkah

Meanwhile, place the almonds, zaatarcumin, coriander and a pinch of salt in a food processor. Blitz until you are left with a fine crumb. This is your dukkah. Set aside. 

photo

4 Whip feta

Juice half of the lemon into a large bowl. Peel the garlic and crush it into the same bowl (don't like raw garlic? Go easy!). Add the labneh and feta. Using a spatula, break up the feta, then whip it for 2 min. The result should resemble thick sour cream. Set aside. Place the pitta on a baking tray and heat in the hot oven for 5 min.

photo

5 Prep salad

Meanwhile, finely chop the cucumber and dill. Halve the pomegranate, hold each half over a bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Add the cucumberdill, a drizzle of olive oil and a pinch of salt to the bowl.

photo

6 Serve

Spread the whipped feta over serving plates. Top with the cauliflower and chickpeas followed by the dukkah. Serve the cucumber salad and pitta alongside. 

Tips for fussy eaters

Serve with flat breads or rice!

Pro tip

Not got a food processor to hand? Chop the almonds as finely as possible instead.

In this recipe you will make your own dukkah; dukkah is an Egyptian condiment made with nuts and spices which is often used to garnish.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 862 · Prot 35 · Carbs 105 · Fat 35

Gluten-Free

Ingredients

Number of people

Shawarma

Cauliflower 400 Grams
Chickpeas 240 Grams
Garlic powder 4 Grams
Cinnamon powder 2 Grams
Cardamom powder 2 Grams
Dried oregano 2 Grams
Cayenne powder 2 Grams
Smoked paprika powder 2 Grams
Olive oil 3 Tbsp

Dukkah

Whole almonds 40 Grams
Zaatar 5 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams

Whipped feta

Lemon 1 Piece
Garlic cloves 0.5 Pieces
Labneh 100 Grams
Feta cheese 200 Grams

Sides

Pitta bread 2 Pieces
Cucumber 2 Pieces
Fresh dill 15 Grams
Pomegranate 1 Piece

In this recipe you will make your own dukkah; dukkah is an Egyptian condiment made with nuts and spices which is often used to garnish.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 862 · Prot 35 · Carbs 105 · Fat 35

Gluten-Free

Instructions

photo

1 Prep cauliflower

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas. In a bowl, combine the garlic powder, cinnamon, cardamom, oregano, cayenne (spicy!), paprika, a pinch of salt and a generous drizzle of oil. Toss with the chickpeas and cauliflower.

photo

2 Roast cauliflower

Arrange the cauliflower on a large baking tray and roast for 25 -30 min until tender and starting to char around the edges. 

photo

3 Blitz dukkah

Meanwhile, place the almonds, zaatarcumin, coriander and a pinch of salt in a food processor. Blitz until you are left with a fine crumb. This is your dukkah. Set aside. 

photo

4 Whip feta

Juice half of the lemon into a large bowl. Peel the garlic and crush it into the same bowl (don't like raw garlic? Go easy!). Add the labneh and feta. Using a spatula, break up the feta, then whip it for 2 min. The result should resemble thick sour cream. Set aside. Place the pitta on a baking tray and heat in the hot oven for 5 min.

photo

5 Prep salad

Meanwhile, finely chop the cucumber and dill. Halve the pomegranate, hold each half over a bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Add the cucumberdill, a drizzle of olive oil and a pinch of salt to the bowl.

photo

6 Serve

Spread the whipped feta over serving plates. Top with the cauliflower and chickpeas followed by the dukkah. Serve the cucumber salad and pitta alongside. 

Tips for fussy eaters

Serve with flat breads or rice!

Pro tip

Not got a food processor to hand? Chop the almonds as finely as possible instead.

Ingredients

Number of people

Shawarma

Cauliflower 400 Grams
Chickpeas 240 Grams
Garlic powder 4 Grams
Cinnamon powder 2 Grams
Cardamom powder 2 Grams
Dried oregano 2 Grams
Cayenne powder 2 Grams
Smoked paprika powder 2 Grams
Olive oil 3 Tbsp

Dukkah

Whole almonds 40 Grams
Zaatar 5 Grams
Cumin powder 2 Grams
Coriander powder 2 Grams

Whipped feta

Lemon 1 Piece
Garlic cloves 0.5 Pieces
Labneh 100 Grams
Feta cheese 200 Grams

Sides

Pitta bread 2 Pieces
Cucumber 2 Pieces
Fresh dill 15 Grams
Pomegranate 1 Piece
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...