Cauliflower Shawarma With Spicy Tahini

Have made this two more times since my initial review. Eating it while stoned is currently the main source of joy and self-fulfillment in my life.

We have been eating plant based for over 80% of our meals by choice for a couple of decades now and this recipe 'called our names' for a perfect dinner and it was that! Made per recipe for ingredients and technique except for swapping in fresh cilantro for the parsley in and instead of serving with pita or flatbread we served this with rice and the tahini sauce drizzled over all. The tomato (we used quartered cherry ones), cukes and olives for garnish were perfect finish.

Melissa Clark could make a phone book delicious.

I made this dish tonight for my husband and I. I am always looking for vegan side dishes to accompany the main meal. I have been married for 31 years, and my husband said this was the best dish I ever made. He gave it 12 stars out of 10. It was enjoyable, and very difficult to stop eating it.. I want more of your recipes.

So funny, I have been making this, almost exactly, for several days after my husband bought too much cauliflower. So delicious! Also good in corn tortillas. And I do the cauliflower in my air fryer. Crispy and easy clean up.

I suggest you sprinkle in a few capers if you don't have olives and cubed avocado pieces (not mushy ones!) - they go well with tomatoes and cucumbers.

This is SO delicious! I added a can of chickpeas, rinsed and patted dry, to the other vegetables, and subbed berbere for paprika because I prefer the flavor, but otherwise followed the directions. I plan to make this often. Great recipe! Thank you, Melissa.

This was one of the best recipes I’ve tried in a long time! I added a red bell pepper to the roasted veg, but otherwise followed the recipe. It’s key to mix the spices in the olive oil, then toss the veg very well to make sure it’s fully coated. Spicy tahini sauce was delicious. Tomato, cucumber, olives, and cilantro (or parsley) are mandatory. I also served with hummus— for those wanting some chickpeas/added protein.

In the absence of olives we added some crumbled feta on top - same salty briny-ness with the added benefit of being cheese, which is never a bad thing. Also used a pinch of Asafoetida (billed the 'Indian MSG') on the cauli and onions which gave them that good good savoury hit - delish.

I'd make this again. If you like the spices, try using extra. I find tahini to be bitter so I used salt, lime juice and extra harissa to balance its bitterness. A planning note: a 2-1/2 pound head of cauliflower makes closer to 5-6 servings when served inside pita.

I made a cucumber, red onion, cherry tomato, feta, and avocado salad with lemon juice and dill to throw on top kinda like a taco garnish and it was 👌🏻

Some feta or chickpeas would add a protein and make a complete meal.

Sprayed the veg with avocado oil and had no olives so subbed capers. Served with naan. A definite keeper!

Quite a delicious recipe! I had a container of firm tofu, which I drained, broke up by hand and added to the cauliflower and onion in the oil and spice mixture. The craggy edges held the spices beautifully and added some protein to this fabulous vegetarian dish. I’ll be making this again!

Made this tonight. It was a hit for the whole family. I also added some quick pickled (rice wine vinegar) carrot and cucumber matchsticks on top and used rice instead of pita. I had some ground turkey to use up, so I browned it and added a similar mix of spices shawarma spices. All of it together was wonderful with the sauce.