Cauliflower Shawarma With Spicy Tahini

1. Preheat Oven

Preheat your oven to 425 degrees and arrange the racks in the upper and lower thirds of the oven to ensure even heat distribution.

2. Prepare Spice Mix and Vegetables

In a large bowl, whisk together 5 tablespoons of olive oil with the cumin, paprika, salt, coriander, turmeric, black pepper, and a pinch of cayenne. Add the cauliflower florets and red onion wedges to the bowl, tossing them until they are thoroughly coated with the spice mixture.

3. Roast Vegetables

Spread the coated vegetables in a single layer on a rimmed baking sheet. Place the baking sheet on the top oven rack and roast the vegetables for 30 to 40 minutes, stirring once or twice during the cooking process. If the vegetables appear dry at any point, drizzle them with a bit more olive oil.

4. Prepare Spicy Tahini Sauce

In a small bowl, whisk together the lemon juice, harissa, garlic, and salt. Let this mixture sit for a minute or two. Then, whisk in the tahini until smooth. Gradually add the ice water, one tablespoon at a time, whisking until you achieve a creamy, drizzling consistency.

5. Warm Pitas

In the last 5 minutes of roasting, warm your pitas or flatbread on the bottom oven rack or on another baking pan.

6. Serve

Once the vegetables are done roasting, scatter the chopped parsley over them. Serve the roasted vegetables with the warm pitas, the spicy tahini sauce, and a side of chopped tomato, cucumber, and olives.