Subj : Melissa Clark Top 50 - 38
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 15:02:00

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

.... "Seek simplicity, and distrust it." -- Alfred North Whitehead
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