Cauliflower Shawarma

Preheat oven to 400°F. Chop cauliflower florets into bite-size pieces. Thinly slice Roma tomato into half moons. Peel and thinly slice shallot.

Transfer chopped cauliflower florets to a baking sheet and toss with 1 tbsp vegetable oil, just ½ tsp ras el hanout, and a pinch of salt and pepper. Roast until tender and browned in places, 12 to 15 minutes. TIP: Add more ras el hanout if you prefer.

Grate garlic into a small bowl. Add Vegenaise and a pinch of salt, and mix the garlic aioli. Halve and juice the lemon. Add just 2 tsp lemon juice, harissa paste, tahini, and 1 tsp water to a medium bowl and whisk. Add shredded red beets to the bowl and toss the harissa beet slaw.

In a large bowl, add mixed greens, remaining lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper. Toss the salad. Place multigrain flatbreads in the oven to warm for 1 minute.

Spread garlic aioli on the warm multigrain flatbreads. Top each flatbread with ¼ cup salad, harissa beet slaw, sliced Roma tomato, sliced shallot, and cauliflower shawarma. Fold flatbreads and serve with the remaining salad. Dig in!