Shawarma Spiced Cauliflower with Lemon-Tahini Dressing
Active Time: 10 minutes | Total Time: 45 minutes | Serves 4 | Vegan | Gluten Free
- For the cauliflower:
- 1 teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- Pinch ground cinnamon
- Pinch ground cloves
- Pinch cayenne pepper
- 1 large head cauliflower
- 3 tablespoons extra virgin olive oil
- For the dressing:
- 1 tablespoon tahini (well stirred)
- 1 tablespoon water
- 1 teaspoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- ⅛ teaspoon kosher salt
- ¼ cup coarsely chopped fresh flat-leaf parsley
Heat the oven (with the oven rack in the middle) to 425°F.
For the cauliflower, in a small bowl, stir together the paprika, cumin, coriander, turmeric, black pepper, salt, cinnamon, cloves, and cayenne.
Cut the cauliflower into small florets and put on a large rimmed sheet pan. Drizzle with the oil and sprinkle with the spices. Using your hands, toss together until evenly coated. Roast, stirring half way through, until the cauliflower is tender and caramelized, 30 to 35 minutes.
For the dressing, in a small bowl, whisk together the tahini and water. Then whisk in the lemon juice, oil, and salt. Chop the parsley.
Transfer the cauliflower to a serving plate. Drizzle with the dressing and sprinkle with parsley.
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