Cauliflower Shawarma with Tahini Sauce
Cauliflower Shawarma with Tahini Sauce
Cooking Instructions
- 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.
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