Dan recipes!

Cauliflower Shawarma Bowls

Name: Cauliflower Shawarma Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of cauliflower (cut into 1-inch florets (about 970g of florets); 1 tbsp curry powder; 1 tsp cumin powder; 1 tsp garlic powder; 1/2 tsp ground coriander; ½ tsp smoked paprika; 1 ½ tbsp olive oil; Salt and pepper; 3 cups thinly shredded red cabbage (185g); 1/2 cup water; 1/4 cup apple cider or red wine vinegar; 1 tbsp maple syrup or sugar; 1 tsp sea salt; ½ cup dried bulgur wheat or quinoa, or 1 cup couscous; ¼ cup olive oil; 2 tbsp white wine vinegar; 2 tbsp lemon juice; ½ tsp coriander; 1 clove garlic (grated); 2 bunches curly parsley (finely chopped, about 1-1.5 cups once finely chopped (use a mini food processor to speed this up); ½ cup fresh mint leaves (roughly chopped); 1 cup cucumber (diced into 1/4-inch pieces); 1 cup cherry tomatoes (quartered, sub with roma); ¼ cup tahini (50 g); 2 tbsp lemon juice; 1 clove garlic (grated); ½ tsp cumin; Salt; hummus; pita wedges

4 servings

porties

15 minutes

actieve tijd

45 minutes

totale tijd

Begin met koken

Ingrediënten

1 head of cauliflower (cut into 1-inch florets (about 970g of florets)

1 tbsp curry powder

1 tsp cumin powder

1 tsp garlic powder

1/2 tsp ground coriander

½ tsp smoked paprika

1 ½ tbsp olive oil

Salt and pepper

3 cups thinly shredded red cabbage (185g)

1/2 cup water

1/4 cup apple cider or red wine vinegar

1 tbsp maple syrup or sugar

1 tsp sea salt

½ cup dried bulgur wheat or quinoa, or 1 cup couscous

¼ cup olive oil

2 tbsp white wine vinegar

2 tbsp lemon juice

½ tsp coriander

1 clove garlic (grated)

2 bunches curly parsley (finely chopped, about 1-1.5 cups once finely chopped (use a mini food processor to speed this up)

½ cup fresh mint leaves (roughly chopped)

1 cup cucumber (diced into 1/4-inch pieces)

1 cup cherry tomatoes (quartered, sub with roma)

¼ cup tahini (50 g)

2 tbsp lemon juice

1 clove garlic (grated)

½ tsp cumin

Salt

hummus

pita wedges

Instructies

Preheat oven to 425 F.

Roast Cauliflower: In a large mixing bowl, combine cauliflower, spices and oil. Season with salt and pepper, then toss to coat. Transfer cauliflower to an unlined sheet pan. Roast for 20-25 min, tossing halfway through, until golden and tender.

Pickle Cabbage: Place cabbage in a heat proof bowl or jar. In a small pot, add water, vinegar, maple syrup and salt. Bring to a simmer. Once simmering, cook for 1-2 min, until salt and sugar dissolve. Pour brine over cabbage. Toss to coat. Set aside to pickle, stirring occasionally.

Cook Grain: Cook bulgur, quinoa or couscous according to package directions. Let cool slightly.

Mix Tabbouleh: In a large bowl, whisk together oil, vinegar, lemon, coriander and garlic. Season with salt and pepper. To the dressing, add tomatoes, cucumbers, parsley, mint and cooked bulgur. Toss well to combine. Season with salt and pepper, to taste.

Make Tahini Sauce: In a small bowl, combine tahini, lemon juice, garlic and cumin. Add 3-4 tbsp water. Season with salt. Whisk until smooth. Add more water, if needed (Note: Mixture will thicken as it sits)

Assemble Bowls: Spoon some tabbouleh into bowls. Arrange roasted cauliflower and pickled cabbage alongside. Drizzle tahini dressing over cauliflower. Dollop hummus in the centre. Add hot sauce, if you like. Dig in with warm toasted pita.

Voedingswaarde

Portiegrootte

1 bowl

Calorieën

518 kcal

Totale vet

28 g

Verzadigd vet

4 g

Onverzadigd vet

23 g

Transvet

Cholesterol

Natrium

679 mg

Totale koolhydraten

57 g

Voedingsvezels

10 g

Totale suikers

7 g

Eiwit

14 g