with Harissa Beet Slaw & Garlic Aioli
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- 6 oz cauliflower florets, chopped into bite-sized pieces
- 2 tsp ras el hanout
- 2 garlic cloves, minced
- 3 tbsp vegan mayo
- 1 lemon, juiced (divided)
- 1 tbsp harissa paste
- 1 tbsp tahini
- 2 oz shredded beets
- 4 oz mixed greens
- 2 multigrain flatbreads
- 1 Roma tomato, thinly sliced into half moons
- 1 shallot, thinly sliced
- 2 tsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 400°F. Add cauliflower florets, 1 tbsp vegetable oil, just 1 tsp ras el hanout, and a pinch of salt and pepper to a baking sheet, and toss. Roast the cauliflower shawarma until tender and browned in places, 12 to 15 minutes. TIP: You can add more ras el hanout if you prefer.
Add garlic, mayo, and a pinch of salt to a small bowl, and mix the garlic aioli. In a medium bowl, combine just 2 tsp lemon juice, harissa paste, just half the tahini, and 1 tsp water, and whisk. Add shredded beets to the medium bowl and toss the harissa beet slaw. TIP: Keep the remaining tahini for your own use.
Add mixed greens, remaining lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper to a large bowl, and toss the salad. Place flatbreads in the oven to warm, about 1 minute. TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.
Spread garlic aioli on the warm flatbreads. Top each flatbread with ¼ cup salad, harissa beet slaw, tomato, shallot, and cauliflower shawarma. Fold flatbreads and serve with the remaining salad. Dig in!