![cooking.nytimes.com](https://static01.nyt.com/images/2022/03/23/dining/18Apperex/merlin_202627638_8d05e37f-bba7-4295-a738-138f7f208131-threeByTwoMediumAt2X.jpg)
Cauliflower Shawarma With Spicy Tahini Recipe
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 A hot sauce-spiked tahini...
Boy oh boy, did I (and my guests) enjoy this.
- First, I DID NOT make the spicy tahini spread. Instead, I used Sabra Roasted Pepper hummus and squeezed a bit of fresh lemon juice on it.
- Second, I served on warm Toufayan Naan bread, but it was just too thick with regard to the other components. Tasty, but too thick. Need to change that next time (because there will definitely be a next time).
- Third, I added (per most of the comments) a small rinsed jar of chickpeas to the cauliflower mixture. Definitely do this. Maybe even use a larger can if you like crunchy (note: roasted chickpeas DO NOT stay crispy so don't go overboard)
- Fourth, I used her recipe spice blend but with a milder chili (Anaheim) and then added a tsp of "shawarma spice blend" that I already had.
I would have taken a photo, but there was none left.
Let me know if recipe/video link above are not viewable and I'll post those separately.