Subj : Melissa Clark Top 50 - 38
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From : Dave Drum
Date : Thu Sep 26 2024 02:58 pm

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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