Preheat oven to 425 degrees. Prepare two baking sheets with foil. Thoroughly rinse produce and pat dry. Peel onion and halve lengthwise. Slice one half thinly and cut the other half into a small dice. Separate romaine leaves. Zest lemon then slice into 4 wedges. Mince garlic. Cut tomato into a small dice.

In a small bowl, combine rice vinegar, sugar, a pinch of salt, and 2 Tbsp. water. Mix well and add sliced onions. Set aside.

On one prepared baking sheet, toss cauliflower with 1 Tbsp. olive oil and a pinch of salt and pepper. Roast in oven for 12 minutes. Sprinkle zest and juice from half the lemon over the top and return to oven for 3 more minutes. Remove cauliflower from oven and turn on broiler.

In a medium bowl, combine ground turkey, diced onion, minced garlic, 1 tsp. olive oil, a pinch of salt and pepper, and spice blend. Mix thoroughly to combine. Divide into 6 even pieces. Shape each piece around ¾ of the length of a skewer in a rectangular shape. Set skewers on second prepared baking sheet.

Place kebabs under the broiler for 4-5 minutes until browned. Remove and flip skewers. Cook for 2-3 more minutes until a minimum internal temperature of 165 degrees is reached.

Set roasted cauliflower on plate. Tuck skewers into romaine leaves and set next to cauliflower. Drizzle with harissa and garnish with tomatoes and pickled onions.