This Cauliflower Shawarma Reaches for Spring

These earliest days of spring are at all times probably the most irritating, a minimum of in relation to dinner. Though the climate is getting milder and there’s that distinct earthy-sharp scent wafting by my Brooklyn farmers’ market, the stalls stay largely a barren discipline of potato-beige and onion skin-brown, with any leafy inexperienced bounty nonetheless many weeks away.

By this time of yr, although, I’ve grown weary of my cold-weather roster of soups, stews and braises. March is once I begin to cook dinner brighter, tangier dishes, even when the winter components I’m utilizing haven’t modified in any respect. Parsnips, onions, carrots, cabbage and cauliflower are nonetheless on the menu, however their preparations are just a little more energizing.

And so it goes with this vegetarian tackle shawarma, which walks the road between being cozy and effervescently springy.

As a substitute of the standard lamb, chicken or turkey, this shawarma variation consists of cauliflower and onions, roasted till caramelized and tender. A sprinkling of coriander, cumin and paprika — the identical spices used to marinate shawarma — is added to the greens, imbuing them with a pungent scent.

If you happen to served the spiced greens as a facet dish with hen or sausages, you’d get a meal completely suited to the snowiest winter night. However paired with a lemony tahini spiked with scorching sauce, and topped with juicy cucumbers, tomatoes and briny olives, you might have one thing that feels prefer it’s dreaming of summer time.

This recipe makes simply sufficient for a pair of hungry diners. If you wish to double it, use two pans, dividing the greens evenly between them. Then add a number of additional minutes onto the roasting time. Correctly crisp-edged greens want room to brown, and two pans of meals in your oven require extra cooking time than only one.

The sauce smeared onto the totally different shawarma iterations can fluctuate by area. Generally it’s made up of yogurt, and generally of tahini. In Lebanon, it’s a thick, garlicky emulsion referred to as toum. I took the tahini route, however be happy to swap issues round.

The identical goes for assembling your plate. You’ll be able to tuck all the pieces right into a pita, wrap it in flatbread or simply serve the bread on the facet. That means, your family members can select the precise ratio of greens to sauce to bread, and make a meal that feels probably the most like spring.

Recipe: Cauliflower Shawarma With Spicy Tahini

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