Cauliflower Shawarma With Spicy Tahini

Takes 40 minutes | Serves 4 |

Ingredients

150 ml extra-virgin olive oil
1 tbsp ground cumin
1 tbsp sweet paprika
0.5 tbsp fine sea or table salt
1 tbsp ground coriander
0.5 tsp ground turmeric
0.5 tsp freshly ground black pepper
1 pinch ground cayenne
2 whole cauliflower
2 whole red onions
4 pieces pita or flatbread
30 g parsley
2 whole tomato
1 whole cucumber
100 g olives
30 ml fresh lemon juice
20 ml harissa paste or other hot sauce
2 whole garlic cloves
160 ml tahini
160 ml ice water

Steps

Roasting the Vegetables

• Arrange racks in the upper and lower thirds of your oven. Preheat oven to 220°C.
• In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper, and cayenne. Add cauliflower and onions, tossing until well coated. Spread the mixture on two baking sheets.
• Roast vegetables on the top oven rack until golden brown, slightly crisp, and tender, 30-40 minutes, stirring occasionally. If vegetables dry out, drizzle with more olive oil.

Making the Spicy Tahini Sauce

• In a small bowl, whisk together lemon juice, 2 tsp harissa, garlic, and salt. Let sit for a minute to mellow the garlic. Whisk in the tahini, then gradually whisk in ice water until the sauce is smooth and drizzle-able. Adjust seasoning to taste.

Finishing Touches

• Warm pita or flatbread by placing it on the bottom oven rack for the last 5 minutes of vegetable roasting or warm on another baking pan.
• Scatter parsley on top of the roasted vegetables and serve with warm pita, tahini sauce, chopped tomato, cucumber, and olives.