Cauliflower Shawarma

Preheat oven to 400°F. Add cauliflower, 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. (4-serving meal: use 2 tbsp vegetable oil, 2 tsp ras el hanout) TIP: You can add more ras el hanout if you prefer.

Add garlic, Vegenaise, 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. (4-serving meal: use 4 tsp lemon juice, 2 tsp water) 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. (4-serving meal: use 2 tbsp olive oil) 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!