Cauliflower Shawarma with Harissa Beet Slaw & Garlic Aioli

Cauliflower Shawarma

with Harissa Beet Slaw & Garlic Aioli

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dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
490
FAT
24g
CARBOHYDRATES
58g
PROTEIN
14g

MAIN INGREDIENTS

  1. 6 oz cauliflower florets
  2. 1 Roma tomato
  3. 1 shallot
  4. 2 tsp baharat spice blend
  5. 2 garlic cloves
  6. 3 tbsp Follow Your Heart® Soy Free Vegenaise®
  7. 1 lemon
  8. 1 tbsp harissa paste
  9. 1 tbsp tahini
  10. 2 oz shredded red beets
  11. 4 oz Arcadian Harvest™ Classic© greens
  12. 2 multigrain flatbreads
  13. 2 tsp vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Zester or microplane

INSTRUCTIONS

1
Prepare the vegetables
Preheat oven to 400°F. Chop the cauliflower florets into bite-size pieces. Thinly slice the tomato into half moons. Peel and thinly slice the shallot.
2
Roast the cauliflower
Transfer the cauliflower florets to a baking sheet and toss with 1 tbsp vegetable oil, baharat spice, and a pinch of salt and pepper until evenly coated. Roast until tender and browned in places, about 12 to 15 minutes.
3
Make the aioli and slaw
Peel and mince the garlic and add to a small bowl. Add Vegenaise and a pinch of salt. Mix garlic aioli well to combine. Halve the lemon. In a medium bowl combine just 2 tsp lemon juice, harissa paste, tahini, and 1 tsp water until well combined. Add beets to the bowl and toss until harissa beet slaw is evenly coated.
4
Make the salad
In a large bowl, add the greens, remaining lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper. Gently toss the salad. Place the flatbreads in the oven to warm for 1 minute.
5
Serve
Spread the garlic aioli on the flatbreads. Top each flatbread with cauliflower shawarma, sliced tomato, sliced shallot, harissa beet slaw, and ¼ cup salad. Fold the flatbreads to make sandwiches and serve with the remaining salad. Dig in!