MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower Shawarma w/Spicy Tahini
Categories: Vegetables, Chilies, Herbs, Sauces
Yield: 2 servings

MMMMM------------------------CAULIFLOWER-----------------------------
5 tb Extra-virgin olive oil; more
- as needed
1 1/4 ts Ground cumin
1 1/4 ts Sweet paprika
3/4 ts Salt; more as needed
1 ts Ground coriander
1/4 ts Ground turmeric
1/4 ts Fresh ground black pepper
pn Ground cayenne
2 1/2 lb Head cauliflower; trimmed,
- in bite-size florets
1 lg Red onion; in 1/4" wedges
Pita or flatbread; to serve
1/4 c Coarse chopped parsley; more
- for serving
Chopped tomato, cucumber and
- olives, to serve

MMMMM---------------------SPICY TAHINI SAUCE--------------------------
1 tb Fresh lemon juice; more to
- taste
2 ts Harissa paste or other hot
- sauce; more to taste
1 Fat garlic clove; pressed
1/4 ts Salt
1/3 c Tahini
1/3 c Ice water; more as needed

Arrange racks in the upper and lower thirds of your
oven. Set oven @ 425oF/218oC.

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.

By: Melissa Clark

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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