Training is everything. The peach was once a bitter almond. Cauliflower is nothing but cabbage with a college education. -Mark Twain
Cauliflower is a blank canvas. You can flavor it as you like and cook it in many different ways. At our house, we love roasted cauliflower and I have many recipes that my family loves. I’ve made two versions of shawerma in the past: Chicken Shawerma and Beef Shawerma (which I haven't posted yet.) For this Vegan version of Shawerma, I used the spice mix from my Chicken Shawerma recipe with some additions. The aroma that came out of the oven as the cauliflower florets roasted was rich and earthy. Once I tasted it, I couldn’t stop munching on it! All the different spices came together for a flavor that takes you right to the Middle East. It was so freaking good, specially with the chipotle tahini sauce and the crispy onions. The pieces of seasoned cauliflower get so nice and crisp, with little browned bits that are absolutely addictive. The shawerma spices give it almost a meaty flavor and the chipotle tahini sauce is the perfect dipping sauce for everything.
So I received my Herb Scissors from Chefast. I was so excited to use it! It made life so easy, just hold the twigs of your herb and snip! It's my new favorite "toy." Can't wait to use it for my dishes from now on. I garnished with parsley (that I cut with my herb scissors), cherry tomatoes, and pomegranate arils but sliced almonds would be nice too! You can make it your main, make it your side, just make it!
1/4 teaspoon ground black pepper
1/4 teaspoon ground all spice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon sumac
1/4 teaspoon garlic powder
1 tablespoon salt
1/2 cup extra virgin olive oil
1 teaspoon white vinegar
1 teaspoon lemon juice
1 large head cauliflower, cut into florets
1 large onion, sliced
1/2 cup tahini paste (Tazah Brand)
3 tablespoons chipotle peppers with adobo sauce
1/4 teaspoon chili powder
1 clove garlic
1/4 cup lemon juice
1/4 teaspoon cumin
1/2 cup water
Preheat oven to 475 degrees F.
Combine all the spices in a bowl with the olive oil, vinegar, and lemon juice.
Place cauliflower florets and sliced onions on a baking tray, drizzle with olive oil mix, and place in over for 20 - 30 minutes, until the florets begin to brown.
In the meantime, place all ingredients for chipotle tahini sauce in food processor abd blend till well combined. It should have a thick liquid texture. If needed, add water to thin out.
Once cauliflower and onions are roasted remove from oven, place in serving dish, drizzle with chipotle tahini sauce and garnish as desired. Serve with extra chipotle tahini, if desired.