Cauliflower Shawarma | Christopher Kimball’s Milk Street

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Milk Street Recipe

Cauliflower Shawarma

35 minutes (15 minutes active)

Cauliflower Shawarma

Traditional Levantine shawarma is meat, commonly lamb, that’s seasoned and spit-roasted. Modern meatless riffs opt for cauliflower because it pairs well with nearly any type of spicing and cooks up with a satisfying texture. Shawarma Bar in London boosts richness in their cauliflower shawarma with butter, and we agree it’s a flavorful addition, but we also include a little olive oil for better browning. Tangy, deep-red sumac is made by grinding the dried berries of the sumac bush; look for it in the spice section of the supermarket or Middle Eastern grocery stores. If it’s not available, use lemon zest; zest alters the flavor profile but the cauliflower still will taste great.

4

Servings

Tip

Don’t stir the cauliflower more than once during roasting so the florets brown deeply. The best tool to use is a wide metal spatula to scrape up and flip the pieces.

35 minutes

(15 minutes active)

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