with Harissa Beet Slaw & Garlic Aioli
- 6 oz cauliflower florets
- 1 Roma tomato
- 1 shallot
- 2 tsp baharat spice blend
- 2 garlic cloves
- 3 tbsp Follow Your Heart® Soy Free Vegenaise®
- 1 lemon
- 1 tbsp harissa paste
- 1 tbsp tahini
- 2 oz shredded red beets
- 4 oz Arcadian Harvest™ Classic© greens
- 2 multigrain flatbreads
- 2 tsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition
- Zester or microplane
- Baking sheet
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.
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.
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.
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.
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!