Roasted Shawarma Cauliflower with Tahini Dressing
By Debbie Kornberg
This easy to prepare dish is always a hit! The earthy flavors of the Shawarma Blend pairs beautifully with the cauliflower and the Tahini dressing is perfect to finish it off!
1 Cauliflower, broken up into small florets
4 Garlic cloves, minced (Save one garlic clove for tahini dressing.)
2-3 Tbsp. Olive Oil
2 heaping teaspoons SPICE + LEAF Shawarma Blend
Pinch of salt
1/2 cup Tahini
Juice of 1/2 lemon
Pinch of Sweet Paprika
Water - ¼ cup to ½ cup depending on desired consistency
Optional: Pomegranate seeds, save for the end
Step 1 Preheat oven to 425 degrees.
Step 2 In a bowl, combine cauliflower, garlic, olive oil, shawarma spice and salt. Mix well. Cauliflower should be coated with both olive oil and shawarma spice.
Step 3 Using a baking dish or pan, cover with parchment paper and place seasoned cauliflower on it. Make sure florets are spread out evenly and not on top of each other.
Step 4 Bake for about 15 – 20 minutes until cauliflower is crispy brown on top. (I like mine extra crispy!)
Step 5 Using a food processor, minced garlic, add tahini paste, lemon juice, paprika and 1/4 cup water. Add more water
as you go until the desired consistency is reached. The more water you add, the thinner the tahini dressing. (Makes for a great salad dressing too!)
Step 6 Place Cauliflower on serving dish, drizzle tahini over cauliflower and dust the top with a little extra za’atar.
Optional: Sprinkle some pomegranate seeds on top for a splash of color and a tart crunch. Enjoy!