Cauliflower Shawarma

Canadian Running - - NUTRITION - Kim Do­erk­sen is Cana­dian Run­ning’s food writer.

For the Flat­bread In­gre­di­ents 250 g flour 250g plain yo­gurt 2 tsp bak­ing pow­der

tsp salt Direc­tions

Place all in­gre­di­ents into a bowl and stir well with a spoon. Once com­bined, use your hands to knead the dough for 2–3 min. Cover bowl with a damp cloth and let sit for 20 min. Af­ter 20 min., di­vide the dough into 4 equal pieces and roll out into a 2–3 mm thick round. Place on the BBQ or pan over medium-high heat for about 2 min. per side un­til nicely puffed.

For the Cauliflower In­gre­di­ents

1 head of cauliflower, cut into 1" flo­rets 2 tbsp oil Salt

Direc­tions

Pre­heat the oven to 400 F. Place the cauliflower flo­rets into a tray and driz­zle with oil, then sea­son with salt. Roast in the oven for about 20 min., stir­ring at half­way. Re­move from oven and toss in Harissa Paste.

For the Harissa Paste (if mak­ing from scratch, oth­er­wise store-bought works, too) In­gre­di­ents

tbsp ground cumin 1 tbsp co­rian­der 1 tbsp car­away seeds 2 tsp pa­prika tsp cayenne 1 clove of gar­lic, grated 1 tbsp lemon juice tsp salt cup olive oil

Direc­tions

Place all in­gre­di­ents into a bowl and blend un­til in­gre­di­ents are mixed into a paste. Make sure gar­lic has been crushed into fine pieces to avoid chunks.

For the Pick­led Cab­bage In­gre­di­ents

head red cab­bage, sliced cup white wine vine­gar cup wa­ter 1 tbsp sugar Pinch of salt

Direc­tions

Place all in­gre­di­ents, ex­cept the cab­bage, into a pot and heat on the stove un­til the sugar has melted. Place cab­bage in a bowl and pour the hot mix­ture over cab­bage. Let sit for at least 20 min.

Ad­di­tional Top­pings

Grated car­rots Sliced cu­cum­ber Plain yo­gurt Roasted al­monds

To Assem­ble the Shawarma

Place the cauliflower onto the flat­bread and gar­nish with pick­led cab­bage and any other ad­di­tional top­pings or dress­ing you de­sire.

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