Cauliflower Shawarma with Harissa Beet Slaw & Garlic Aioli

Cauliflower Shawarma

with Harissa Beet Slaw & Garlic Aioli

VIEW WEEKLY MENUS
dinner

Winter Recipes Quick and Easy Party Foods Summer Recipes Fall Recipes Nut-Free Dinner Middle Eastern Root Vegetables Leafy Greens Hearty Vegetables
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
490
FAT
22g
CARBOHYDRATES
56g
PROTEIN
14g

MAIN INGREDIENTS

  1. 6 oz cauliflower florets
  2. 1 Roma tomato
  3. 1 shallot
  4. 2 tsp baharat spice blend
  5. 2 cloes garlic
  6. 3 tbsp Follow Your Heart Vegenaise
  7. 1 tbsp harissa paste
  8. 2 tsp tahini
  9. 2 tbsp apple cider vinegar
  10. 2 oz shredded red beets
  11. 4 oz Arcadian greens
  12. 2 multigrain flatbreads
  13. 2 tsp vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Zester or microplane

INSTRUCTIONS

1
Prepare the vegetables
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.
2
Roast the cauliflower
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.
3
Make the toppings
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.
4
Make the salad
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.
5
Serve
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.