Cauliflower Shawarma

🥘 Ingredients

• cauliflower florets 6 oz
• vegetable oil 1 tbsp
• ras el hanout 1 tsp
• salt
• pepper
• garlic cloves 2
• vegan mayo 3 tbsp
• salt
• lemon juice 2 tsp
• harissa paste 1 tbsp
• tahini ½ tbsp
• water 1 tsp
• shredded beets 2 oz
• mixed greens 4 oz
• olive oil 1 tbsp
• salt
• pepper
• multigrain flatbreads 2
• Roma tomato 1
• shallot 1

Roast the cauliflower

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   Preheat the oven to 400°F. Add cauliflower florets (chopped into bite-sized pieces), - vegetable oil , 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 minutes to 15 minutes .

Make the toppings

1. 1

   Add garlic cloves , minced, vegan mayo , and a pinch of - salt to a small bowl , and mix the garlic aioli. In a medium bowl , combine lemon juice , harissa paste , tahini , and - water , and whisk. Add shredded beets to the medium bowl and toss the harissa beet slaw.

Make the salad

1. 1

   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 multigrain flatbreads in the oven to warm, 1 minute .

Serve

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   Spread &garlic aioli on the warm flatbreads. Top each flatbread with ¼ cup &salad, &harissa beet slaw, Roma tomato , thinly sliced into half moons, shallot , thinly sliced, and &cauliflower shawarma. Fold flatbreads and serve with the remaining salad.