Cauliflower Shawarma with Spicy Tahini
Recipe Date:
September 1, 2024
Serving Size:
2
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 5 tbsps olive oil
- 1 1/4 tsps ground cumin
- 1 1/4 tsps sweet paprika
- 3/4 tsp sea salt
- 1 tsp ground coriander
- 1/4 tsp black pepper
- pinch of ground cayenne
- 1 large head of cauliflower
- 1 large red onion
- pita or flatbread, for serving
- 1/4 cup coarsely chopped parsley
- chopped tomato, cucumbers, and olives, for serving
- 1 tbsp fresh lemon juice
- 2 tsps harissa paste, or other hot sauce
- 1 garlic clove, finely grated
- 1/4 tsp fine sea salt
- 1/3 cup tahini
- 1/3 cup ice water
Directions
Tasting notes: We love how the citrus elements in the Riesling pair with the spices in this dish. It's a wonderful balancing act between bright and earthy flavors.
Serena's tips: This definitely makes more than two servings, we usually get 6 servings. Serve it with cucumbers, tomatoes, olives and pitas. If you want to add cheese, a marinated feta is great. A side chickpea, spinach or tabouleh salad makes this a filling meal.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1023019-cauliflower-shawarma-with-spicy-tahini
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Christopher Simpson for the New York Times.