Cauliflower Shawarma With Spicy Tahini

50 min2 servings

Roasted cauliflower and onion tossed in warm spices, served with creamy harissa tahini sauce and fresh vegetables in pita.

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prepArrange racks in upper and lower thirds of oven. Preheat to 425°F / 220°C.
5 tablespoons extra-virgin olive oil, plus more as needed	Toss cauliflower & onion with spices	Roast 425°F / 220°C, 30–40 min, stir once or twice		Scatter parsley on vegetables, serve with pitas, sauce & toppings
1 ¼ teaspoons ground cumin
1 ¼ teaspoons sweet paprika
¾ teaspoon fine sea or table salt, plus more as needed
1 teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
Pinch of ground cayenne
1 large head cauliflower (about 2 ½ pounds), trimmed and cut into bite-size florets
1 large red onion, cut into ¼-inch wedges
1 tablespoon fresh lemon juice, plus more to taste	Whisk lemon juice, harissa, garlic & salt	Whisk in tahini, then ice water until smooth	Taste & adjust seasoning
1 to 2 teaspoons harissa paste or other hot sauce, or a large pinch of Urfa or Aleppo pepper, plus more to taste
1 fat garlic clove, finely grated, passed through a press or minced
¼ teaspoon fine sea or table salt
85 g tahini
80 ml ice water, plus more as needed
Pita or flatbread, for serving	Warm pitas on bottom rack, last 5 min
15 g coarsely chopped parsley, plus more for serving
Chopped tomato, cucumber and olives, for serving

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