Cauliflower Shawarma

Preheat oven to 400°F. Chop the cauliflower florets into bite-sized 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 2 tsp vegetable oil, as much of the baharat spice as you’d like, and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.

Peel and mince the garlic. Add minced garlic, vegenaise and a pinch of salt to a small bowl. Mix garlic aioli well. Whisk together harissa paste, tahini, just 1 tbsp apple cider vinegar, ½ tsp salt, ¼ tsp pepper in a separate medium bowl. Add shredded beets and toss until harissa beet slaw is evenly coated.

Combine the Arcadian greens, remaining apple cider vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in a large bowl. Gently toss the salad. Place the multigrain flatbreads in the oven or toaster to warm for 1 minute.

Spread the garlic aioli on the flatbreads. Top half of each with the roasted cauliflower, sliced tomatoes, sliced shallot, harissa beet slaw, and greens. Fold in half to make two sandwiches and serve with the remaining green salad.