Cauliflower shawarma
Ingredients
- 1 red onion, thinly sliced
- ½ cucumber, thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1 cup hot or warm water
- 1 large cauliflower, florets
- 1 large onion, sliced
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cloves
- ½ tsp cayenne pepper
- Pepper
- Salt
- Olive oil
- 4 Roma tomatoes, diced
- ½ cucumber, diced
- ½ red onion, thinly sliced
- Bunch of parsley, chopped
- Salt, to taste
- ½ tsp black pepper
- 1 tsp sumac
- 1 tbsp olive oil
- 2 tsp lemon juice
- Pita bread
- Aioli
Steps
- Add the red onion, cucumber, apple cider vinegar, sugar, salt and water to container and mix well. Add water until onions are submerged. Refrigerate.
- Preheat the oven to 200°C and get out a large baking tray.
- Place the cauliflower and onions in a large bowl and toss with the spices and a pinch of kosher salt and black pepper.
- Drizzle with 2 to 3 tablespoons of extra virgin olive oil and toss to make sure florets are coated.
- Spread the cauliflower in a single layer on a sheet pan. Cover with foil. Bake, in the oven for about 15 minutes.
- Carefully remove the foil and allow the cauliflower to roast for another 20 minutes or so. Flip the cauliflower midway.
- Meanwhile in a large bowl, combine the tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
- Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Taste and adjust the seasoning to your liking.
- Spread the aioli on the pita, pile on the cauliflower and top with salad and pickled red onion and cucumber.