Cauliflower Shawarma with Tahini Sauce

Name: Cauliflower Shawarma with Tahini Sauce
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 5 tablespoons olive oil; 1 1/4 teaspoons ground cumin; 1 1/4 teaspoons sweet paprika; 3/4 teaspoon kosher salt; 1 teaspoon ground coriander; 1/4 teaspoon turmeric; 1/4 teaspoon ground black pepper; Pinch Cayenne pepper; 1 large head cauliflower (about 2½ pounds), trimmed and cut into bite-size florets; 1 large red onion, cut into ¼-inch wedges; Pita, naan or flatbread, for serving; 1/4 cup coarsely chopped parsley, plus more for serving; Hummus (optional); Chopped tomato, cucumber and olives, for serving; 1 tablespoon fresh lemon juice, plus more to taste; 1 fat garlic clove, finely grated, passed through a press or minced; 1/4 teaspoon kosher salt; 1/3 cup tahini; 1/3 cup iced water

Ricardo @tallcook

Manhattan, New York, United States

I made this fun, fresh, vegan version of “shawarma” for my vegetarian boyfriend. He loved it and then loved it again the next day. Thank you, Melissa Clark from The New York Times, for another wonderful recipe.

#vegan #vegetarian #lunch #handheld #wrap #Lebanese #Egyptian

Ricardo @tallcook

Manhattan, New York, United States

#vegan #vegetarian #lunch #handheld #wrap #Lebanese #Egyptian

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Ingredients

1 hour

4 people

For the cauliflower
5 tablespoonsolive oil
1 1/4 teaspoonsground cumin
1 1/4 teaspoonssweet paprika
3/4 teaspoonkosher salt
1 teaspoonground coriander
1/4 teaspoonturmeric
1/4 teaspoonground black pepper
PinchCayenne pepper
1large head cauliflower (about 2½ pounds), trimmed and cut into bite-size florets
1large red onion, cut into ¼-inch wedges
Pita, naan or flatbread, for serving
1/4 cupcoarsely chopped parsley, plus more for serving
Hummus (optional)
Chopped tomato, cucumber and olives, for serving
For the tahini sauce
1 tablespoonfresh lemon juice, plus more to taste
1fat garlic clove, finely grated, passed through a press or minced
1/4 teaspoonkosher salt
1/3 cuptahini
1/3 cupiced water

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Steps

1 hour

1

Heat oven to 425 degrees.
2

Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add onion and toss until well coated.
3

Add cauliflower and mix well. Spread mixture in a single layer on a rimmed baking sheet.
4

Roast vegetables until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
5

As they cook, prepare the tahini sauce: Whisk together lemon juice, garlic and salt in a small bowl, and let sit for a minute or two. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot.
6

Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that’s easier for you.)
7

Scatter parsley on top of the roasted vegetables and serve with warm pitas, hummus (if desired), chopped tomato, cucumber, olives, and tahini sauce.