Cauliflower Shawarma With Spicy Tahini

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender.

Ingredients:

1 head cauliflower, cut into florets
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 pita breads
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1/4 cup Spicy Tahini sauce (see recipe below)

Spicy Tahini sauce:

1/2 cup tahini
1/4 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Instructions:

Preheat oven to 425°F (218°C).
In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Spread the cauliflower on a large baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and lightly browned.
While the cauliflower is roasting, prepare the Spicy Tahini sauce. In a medium bowl, whisk together the tahini, water, lemon juice, minced garlic, salt, and cayenne pepper until smooth. Set aside.
When the cauliflower is done roasting, warm the pita breads in the oven for 1-2 minutes.
To assemble the shawarma, place a spoonful of Spicy Tahini sauce on each warmed pita bread, then add a handful of roasted cauliflower. Top with chopped parsley, mint, cilantro, and red onion.
Fold the pita bread in half and serve immediately.