Cauliflower Shawarma With Tahini Sauce Recipe by Ricardo
Cooking Instructions 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. 1 Heat oven to 425 degrees. 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. 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. 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. 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. 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.) 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. 7 Scatter parsley on top of the roasted vegetables and serve with warm pitas, hummus (if desired), chopped tomato, cucumber, olives, and tahini sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy! Creme Caramel / Giant Flan used a loaf pan Arakas--Greek Potato and Pea Stew Chicken Cheddar Broccoli Penne Pumpkin Doughnuts Tropical Smoothie Bowl Easy! Creme Caramel / Giant Flan used a loaf pan Arakas--Greek Potato and Pea Stew Chicken Cheddar Broccoli Penne Pumpkin Doughnuts Tropical Smoothie Bowl Anda Maghaz Masala Yellow Pumpkin Halwa 🥦Broccoli with salted black soybeans Peach vibez Nuggets Creamy Fajita pasta Red Pepper Spaghetti 🍝 Bazari aloo samosa Creamy Edamame Soup Oats & Egg Porridge Anda Maghaz Masala Yellow Pumpkin Halwa 🥦Broccoli with salted black soybeans Peach vibez Nuggets Creamy Fajita pasta Red Pepper Spaghetti 🍝 Bazari aloo samosa Creamy Edamame Soup Oats & Egg Porridge