Cauliflower 'shawarma' from Honey & Co.: Food from the Middle East (page 225) by Sarit Packer and Itamar Srulovich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pitta; Lavoush

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • catmummery on August 29, 2024

    i love this recipe; ive cooked it for vegetarians and meat lovers adn they all love it. Don't miss out on the various sauce/additional bits as much needed. Really lovely.

  • metacritic on October 17, 2022

    Very good. I overcooked the cauliflower, as I do whenever I try to make a whole one. My instinct is that the dish should still have a little bite, like pasta al dente. This version, with caramelized onions, tahini sauce, pine nuts, and a fabulous spiced crust, is delicious. That said, every version I've made has been, too.

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