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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cauliflower Shawarma w/Spicy Tahini   
    Categories: Vegetables, Chilies, Herbs, Sauces   
         Yield: 2 servings   
       
   MMMMM------------------------CAULIFLOWER-----------------------------   
         5 tb Extra-virgin olive oil; more   
              - as needed   
     1 1/4 ts Ground cumin   
     1 1/4 ts Sweet paprika   
       3/4 ts Salt; more as needed   
         1 ts Ground coriander   
       1/4 ts Ground turmeric   
       1/4 ts Fresh ground black pepper   
           pn Ground cayenne   
     2 1/2 lb Head cauliflower; trimmed,   
              - in bite-size florets   
         1 lg Red onion; in 1/4" wedges   
              Pita or flatbread; to serve   
       1/4 c  Coarse chopped parsley; more   
              - for serving   
              Chopped tomato, cucumber and   
              - olives, to serve   
      
   MMMMM---------------------SPICY TAHINI SAUCE--------------------------   
         1 tb Fresh lemon juice; more to   
              - taste   
         2 ts Harissa paste or other hot   
              - sauce; more to taste   
         1    Fat garlic clove; pressed   
       1/4 ts Salt   
       1/3 c  Tahini   
       1/3 c  Ice water; more as needed   
       
     Arrange racks in the upper and lower thirds of your   
     oven. Set oven @ 425oF/218oC.   
        
     PREPARE THE CAULIFLOWER: In a large bowl, whisk together   
     olive oil, cumin, paprika, salt, coriander, turmeric,   
     black pepper and cayenne. Add cauliflower and onion, and   
     toss until well coated. Spread mixture in a single layer   
     on a rimmed baking sheet.   
        
     Roast vegetables on the top oven rack until they are   
     golden brown, slightly crisp and tender, 30 to 40   
     minutes, stirring once or twice. If the vegetables look   
     dry as they roast, drizzle with a little more olive oil.   
        
     As they cook, prepare the tahini sauce: Whisk together   
     lemon juice, 1 teaspoon harissa, garlic and salt in a   
     small bowl, and let sit for a minute or two to mellow   
     the garlic. Whisk in tahini. Whisk in ice water, 1   
     tablespoon at a time, until the sauce is smooth and thin   
     enough to drizzle. You may not need all of the water or   
     you may need to add a little more: Tahini brands vary a   
     lot. Taste and adjust seasoning, adding more harissa,   
     lemon juice and salt if you like. The sauce should taste   
     zippy and creamy.   
        
     Warm the pitas or flatbread by placing them directly on   
     the bottom oven rack during the last 5 minutes as the   
     vegetables roast. (Or you can warm the bread on another   
     baking pan if that's easier for you.)   
        
     Scatter parsley on top of the roasted vegetables and   
     serve with warm pitas, tahini sauce, chopped tomato,   
     cucumber and olives.   
        
     By: Melissa Clark   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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