Cauliflower Shawarma

Ingredients
6 oz. cauliflower florets
Handful of grape tomatoes, sliced
1 shallot or red onion
2 tsp baharat spice blend
2 garlic cloves
3 tbsp. vegan mayo
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

Instructions
Preheat oven to 400°F. Chop the cauliflower florets into bite-sized pieces. Thinly slice the tomatoes. Peel and thinly slice the shallot.

Transfer the cauliflower florets to a baking sheet and toss with 2 teaspoons of vegetable oil, the baharat spice, 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, vegan mayo and a pinch of salt to a small bowl. Mix garlic aioli well. Whisk together harissa paste, tahini, just 1 tablespoon of apple cider vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper in a separate medium bowl. Add shredded beets and toss until harissa beet slaw is evenly coated.

Combine the greens, remaining apple cider vinegar, 1 tablespoon 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.