Cauliflower Shawarma - Spice Roasted Cauliflower with hummus and tahini

• Vegetarian

• Produce

  • 1 small head Cauliflower
  • 1 Cilantro or parsley
  • 1 tsp Coriander, Powder
  • 1/2 tsp Garlic
  • 1 tsp Garlic powder
  • 1 Lettuce or greens
  • 1 Tomatoes

• Condiments

  • 1 Cucumber or pickles
  • 1 Hummus
  • 1 Recipe tahini dressing

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Cardamom, ground
  • 1/3 tsp Cayenne
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1 generous pinch Nutmeg and allspice
  • 1/2 tsp Paprika
  • 1/4 tsp Salt
  • 1 Shawarma spice blend

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

• Bread & Baked Goods

  • 1 Pita breads or yeast-free flatbreads

• Liquids

  • 1/4 cup Water

Found on veganricha.com

Description

Ingredients

• Shawarma spice blend: easily doubled or tripled
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp paprika
• ¼ tsp ground black pepper
• ¼ tsp ground cinnamon
• ¼ tsp ground cardamom
• ⅛ tsp ground cloves
• a generous pinch of nutmeg and allspice
• 1 tsp garlic powder
• Cauliflower Shawarma:
• 1 small head of cauliflower, chopped into florets
• ¼ cup water
• ¼ to ½ tsp salt
• 2 tsp oil
• ⅓ to ½ tsp cayenne
• ½ tsp garlic granules or 1 tsp garlic paste
• Shawarma spice blend (all of the above or 1 tablespoon or more or other Mediterranean blend of choice)
• Assembly:
• Pita breads or yeast-free flatbreads
• chopped tomatoes
• chopped cucumber or pickles
• lettuce or greens
• hummus
• 1 recipe tahini dressing
• cilantro or parsley

Directions

• Mix all the spices and keep aside. use a blender if using any whole spices. Prep the rest of the ingredients and tahini dressing.
• In a large skillet, add cauliflower florets, water and salt and cover and cook over medium heat for 12 to 14 minutes or until al dente (just about cooked through). Stir once in between.
• In 2 tsp oil, mix in 2 to 3 tsp of the spice blend, garlic and cayenne. Pour the oil on the cauliflower. Toss well to coat and cook for 2 minutes or more until the spices start to smell roasted. Stir occasionally. Taste and adjust salt and heat.
• Warm the pita, add a good helping on hummus and spread. Add warm cauliflower to the pitas, add tomatoes, cucumber, greens. Drizzle tahini sauce. Sprinkle cilantro or parsley. Serve.
• Variations: Make this with chickpeas or other cooked beans: Add oil and spices to a pan and cook until the oil is hot. Add cooked chickpeas, salt, garlic, cayenne, toss to coat and cover and cook for 3 to 4 minutes or until heated well. Use to fill pita breads.
• Roast the cauliflower: Toss the cauliflower in oil, salt, garlic and the spice blend. Bake at 425 degrees F for 25 minutes or until tender to preference.