Cauliflower "Shawarma"
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsps
Olive Oil2 tsps tbsp
Coriander Seed4 tsps tbsp
Cumin Seed2.5 tsps
Ground Allspice1.25 tsps
White Pepper1 tsps
Ground Turmeric2 large
Onion (peeled and sliced)1 tsps
Salt1 tsps
Sugar1
Lemon1 cup
Water3 tbsps
Roasted Pine Nut1 tsps
Sumac (optional)Directions:
1
Preheat your oven to 375°F
2
Crack the dried chili open and shake out the seeds
3
Place the deseeded chili on a baking tray with the coriander and cumin seeds and roast for six minutes
4
Remove from the oven and allow to cool entirely on the tray
5
Crumble the chili between your fingers then grind all the roasted spices to a powder
6
Mix with dried ground spices and store in an airtight container
7
Increase oven temperature to 400°F
8
Place the whole cauliflower, leaves and all, in an ovenproof saucepan that fits it snugly
9
Fill the bottom of the pan with enough water to just cover the stem and leaves
10
Drizzle the oil all over the florets and sprinkle with the spice mix and sea salt—it will look like a lot, but you want a layer of spice as a crust
11
Place in the oven and roast for 1–1 1/2 hours
12
You will know it is cooked when you can insert a small knife through the center of the cauliflower all the way down into the stem and it goes in easily
13
While the cauliflower is cooking, place the sliced onions in a frying pan with the oil and salt and fry on a low heat until they start to soften and go golden
14
Add the sugar and continue cooking until the onions are caramelized and brown
15
Remove from the heat
16
Halve the lemon
17
Mix the tahini paste in a small bowl with the juice from one half of the lemon and the salt
18
Add 100ml of water (a little less than half a cup) and mix well
19
Continue mixing and adding water very slowly until the paste loosens to a creamy texture
20
Carefully lift the cooked cauliflower out of the water and cut it into thick slices, including the stem and the leaves, which will taste great after the slow-cooking
21
Divide the cauliflower between two plates
22
Squeeze the juice from the remaining half of the lemon all over, then top with the caramelized onions and tahini paste
23
Garnish with the pine nuts and the sumac (if using) and serve with the crispy flat bread
24
Preheat your oven to 375°F
25
Crack the dried chili open and shake out the seeds
26
Place the deseeded chili on a baking tray with the coriander and cumin seeds and roast for six minutes
27
Remove from the oven and allow to cool entirely on the tray
28
Crumble the chili between your fingers then grind all the roasted spices to a powder
29
Mix with dried ground spices and store in an airtight container
30
Increase oven temperature to 400°F
31
Place the whole cauliflower, leaves and all, in an ovenproof saucepan that fits it snugly
32
Fill the bottom of the pan with enough water to just cover the stem and leaves
33
Drizzle the oil all over the florets and sprinkle with the spice mix and sea salt—it will look like a lot, but you want a layer of spice as a crust
34
Place in the oven and roast for 1–1 1/2 hours
35
You will know it is cooked when you can insert a small knife through the center of the cauliflower all the way down into the stem and it goes in easily
36
While the cauliflower is cooking, place the sliced onions in a frying pan with the oil and salt and fry on a low heat until they start to soften and go golden
37
Add the sugar and continue cooking until the onions are caramelized and brown
38
Remove from the heat
39
Halve the lemon
40
Mix the tahini paste in a small bowl with the juice from one half of the lemon and the salt
41
Add 100ml of water (a little less than half a cup) and mix well
42
Continue mixing and adding water very slowly until the paste loosens to a creamy texture
43
Carefully lift the cooked cauliflower out of the water and cut it into thick slices, including the stem and the leaves, which will taste great after the slow-cooking
44
Divide the cauliflower between two plates
45
Squeeze the juice from the remaining half of the lemon all over, then top with the caramelized onions and tahini paste
46
Garnish with the pine nuts and the sumac (if using) and serve with the crispy flat bread