Cauliflower Shawarma With Spicy Tahini Recipes

CAULIFLOWER SHAWARMA WITH SPICY TAHINI

Cauliflower Shawarma With Spicy Tahini image

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional, but they add a juicy brightness to contrast with the aromatic, roasted flavors.

Provided by Melissa Clark

Categories vegetables, main course

Time 45m

Yield 2 servings

Number Of Ingredients 19

Ingredients

5 tablespoons extra-virgin olive oil, plus more as needed
1 1/4 teaspoons ground cumin
1 1/4 teaspoons sweet paprika
3/4 teaspoon fine sea or table salt, plus more as needed
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Pinch of ground cayenne
1 large head cauliflower (about 2 1/2 pounds), trimmed and cut into bite-size florets
1 large red onion, cut into 1/4-inch wedges
Pita or flatbread, for serving
1/4 cup coarsely chopped parsley, plus more for serving
Chopped tomato, cucumber and olives, for serving
1 tablespoon fresh lemon juice, plus more to taste
1 to 2 teaspoons harissa paste or other hot sauce, or a large pinch of Urfa or Aleppo pepper, plus more to taste
1 fat garlic clove, finely grated, passed through a press or minced
1/4 teaspoon fine sea or table salt
1/3 cup tahini
1/3 cup ice water, plus more as needed

Steps:

Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
Roast vegetables on the top oven rack 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.
As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. 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. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
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.)
Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.

CAULIFLOWER "SHAWARMA"

Cauliflower

Provided by Itamar Srulovich

Categories Side Low Fat Kid-Friendly Dinner Lunch Pine Nut Cauliflower Healthy Low Cholesterol Sesame Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates

Yield Serves 2

Number Of Ingredients 24

Ingredients

1 medium cauliflower, leaves still attached
3 tbsp olive oil
3 generous tbsp spice mix (see below)
For the spice mix:
1 dried chili
1 tbsp plus 1/2 tsp coriander seeds
1 tbsp plus 1 3/4 tsp cumin seeds
2 1/2 tsp ground allspice
1 1/4 tsp white pepper
1/2 tsp ground turmeric
For the carmelized onions:
1 heaped tsp sea salt
2 large onions, peeled and sliced
1 tbsp olive oil
1/2 tsp salt
1 tsp sugar
For the tahini dressing:
1 lemon
Scant cup tahini paste
1/2 cup water
For the garnish:
3 tbsp roasted pine nuts
1 tsp sumac (Optional)
Crispy pita

Steps:

Preheat your oven to 375°F. Crack the dried chili open and shake out the seeds. Place the deseeded chili on a baking tray with the coriander and cumin seeds and roast for six minutes. Remove from the oven and allow to cool entirely on the tray. Crumble the chili between your fingers then grind all the roasted spices to a powder. Mix with dried ground spices and store in an airtight container.
Increase oven temperature to 400°F. Place the whole cauliflower, leaves and all, in an ovenproof saucepan that fits it snugly. Fill the bottom of the pan with enough water to just cover the stem and leaves. Drizzle the oil all over the florets and sprinkle with the spice mix and sea salt-it will look like a lot, but you want a layer of spice as a crust. Place in the oven and roast for 1-1 1/2 hours. You will know it is cooked when you can insert a small knife through the center of the cauliflower all the way down into the stem and it goes in easily.
While the cauliflower is cooking, place the sliced onions in a frying pan with the oil and salt and fry on a low heat until they start to soften and go golden. Add the sugar and continue cooking until the onions are caramelized and brown. Remove from the heat.
Halve the lemon. Mix the tahini paste in a small bowl with the juice from one half of the lemon and the salt. Add 100ml of water (a little less than half a cup) and mix well. Continue mixing and adding water very slowly until the paste loosens to a creamy texture.
Carefully lift the cooked cauliflower out of the water and cut it into thick slices, including the stem and the leaves, which will taste great after the slow-cooking.
Divide the cauliflower between two plates. Squeeze the juice from the remaining half of the lemon all over, then top with the caramelized onions and tahini paste. Garnish with the pine nuts and the sumac (if using) and serve with the crispy flat bread.

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