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.
