INGREDIENTS


1 large head of cauliflower, cut into florets

1/4 cup extra virgin olive oil

1 Tbsp honey

1 Tbsp Milford Spice Company Shawarma

2 cloves garlic, minced or grated

Juice of 1 lemon

1 pinch crushed red pepper flakes

kosher salt and pepper

4 warmed naan or pitas

2 Persian cucumbers, sliced

Shredded lettuce, cilantro, crumbled feta, and avocado for serving

plain greek yogurt or tzatziki, for serving


For the Green Tahini:


1/2 cup tahini

1/3 cup fresh cilantro

1/3 cup fresh parsley

1 tsp cumin

juice of 1 lemon

kosher salt


DIRECTIONS


Preheat oven to 425 degrees F.


On a large rimmed baking sheet, combine the cauliflower, olive oil, honey, MSC Shawarma, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper (you can omit salt if you need to; the Shawarma Spice is salt-free!).  Toss well to evenly coat. Transfer to the oven and roast for 20 minutes or until tender and lightly charred.





Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.



To assemble, spread each piece of naan with yogurt, top with lettuce, cauliflower, avocado, and cucumber. Drizzle the green tahini and sprinkle with feta.



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