Cauliflower shawarma with spicy tahini from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • mamacrumbcake on December 31, 2024

    Really, really yummy. Crave worthy. For best results use 2 pans per head of cauliflower—you get better browning. I always have to double recipe. One head of cauliflower only makes 3 servings in my family and this is so yummy it’s easy to eat a lot of it.

  • allisonsemele on May 10, 2022

    I really enjoyed this and will be adding this to my cauliflower rotation. I added a zucchini since my cauliflower was on the smaller side, but otherwise made as written and served with Greek salad and takeout pita. I mixed the leftovers in with some Greek-seasoned chicken thighs, and served over rice, street cart style, and liked that even better.

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