Cauliflower Shawarma
with Harissa Beet Slaw & Garlic Aioli
INGREDIENTS
- 6 oz cauliflower florets
- 1 Roma tomato
- 1 shallot
- 2 tsp ras el hanout
- 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 mixed greens
- 2 multigrain flatbreads
- 2 tsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition
INSTRUCTIONS
Preheat oven to 400°F. Chop cauliflower florets into bite-size pieces. Thinly slice tomato into half moons. Peel and thinly slice the shallot.
Add chopped 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: 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.
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, sliced tomato, sliced shallot, and cauliflower shawarma. Fold flatbreads and serve with the remaining salad. Dig in!
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