Shawarma Cauliflower Recipe

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, whisk together 3 tbs olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, cinnamon, 1.5 tsp kosher salt and 0.5 tsp black pepper until combined.

Add cauliflower florets to the bowl and toss thoroughly so every floret is evenly coated with the shawarma spice oil mixture.

Spread cauliflower in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning once halfway through, until edges are browned and cauliflower is tender. For slightly crispier edges, broil 1–2 minutes while watching closely.

While the cauliflower roasts, combine 0.5 cup white wine vinegar, 0.25 cup water, 1 tsp sugar and 0.25 tsp kosher salt in a small saucepan and bring to a gentle simmer until sugar and salt dissolve (about 2 minutes). Remove from heat.

Place 0.75 cup golden raisins in a heatproof jar or bowl and pour the hot pickling liquid over them. Stir, let cool to room temperature, then cover and refrigerate at least 30 minutes (can be made a day ahead).

In a food processor, combine 1.5 cups cooked chickpeas, 0.25 cup tahini, 2 tbs lemon juice, 1 minced garlic clove, 1 tbs olive oil, 2 tbs cold water, 0.5 tsp ground cumin and 0.75 tsp kosher salt.

Process until very smooth, stopping to scrape down sides once or twice. If hummus is too thick, add additional cold water 1 tbs at a time until desired spreadable consistency is reached.

Taste and adjust seasoning with more salt or lemon if needed. Transfer to a serving bowl and set aside.

Combine 0.5 cup white vinegar, 0.5 cup water, 1 tsp sugar, 0.5 tsp kosher salt, 0.5 tsp dried oregano and 0.25 tsp cracked black pepper in a heatproof bowl or jar and stir until sugar and salt dissolve.

Add 3 cups thinly sliced green cabbage, 0.5 cup julienned carrot and 0.25 cup thinly sliced red onion to the pickling liquid. Toss to combine so vegetables are submerged as much as possible.

Let cool to room temperature, then cover and refrigerate at least 30 minutes; for best flavor refrigerate 2–4 hours or overnight. Drain slightly before assembling (reserve a little pickling liquid if you like for extra tang).

In a blender or using an immersion blender, combine 0.5 cup tahini, 3 tbs lemon juice, 1 minced garlic clove, 0.25 cup chopped parsley, 0.25 cup chopped cilantro, 2 tbs olive oil, 0.5 tsp ground cumin and 0.75 tsp kosher salt.

With the blender running, gradually add 0.75 cup warm water in a steady stream until dressing is smooth and pourable. Adjust thickness with more water (1 tbs at a time) if needed. Taste and adjust salt or lemon.

Transfer to a squeeze bottle or bowl for drizzling.

Arrange 4 cups arugula on a large platter or divide among 4 plates.

Spread a spoonful (about 2–3 tbs) of hummus in the center of each plate or in stripes across the platter.

Top hummus with generous portions of roasted shawarma cauliflower (about 250 g per 4 servings), then scatter drained cabbage escabeche and a tablespoon of pickled golden raisins over each portion.

Drizzle herb tahini dressing over the cauliflower and greens (about 1–2 tbs dressing per serving). Drizzle 1 tbs extra-virgin olive oil over the arugula if desired.

Garnish with remaining chopped parsley and serve with lemon wedges for squeezing.

Serve immediately while cauliflower is warm, or room temperature. Leftovers: store components separately in airtight containers up to 3 days (dressing up to 5 days).