Roasted Cauliflower With Beets Shawarma

 

Roasted Cauliflower With Beets Shawarma

Cauliflower takes to the shawarma marinade perfectly. Be sure to lay the cut-side of the cauliflower down on the hot sheet pan to get the caramelization that makes the cauliflower shawarma so delicious. Make your own shawarma spice blend, or get my special blend at Maureen Abood Market here. Serve the cauliflower hot as a main dish or side dish, or at room temperature atop a salad.

Ingredients:
1 head cauliflower, cut in florets and halved (about 5 cups)
1 red onion, cut in wedges
2 tablespoons Shawarma spice (see below to make your own)
Juice of 1 lemon
1/3 cup extra virgin olive oil plus more for finishing
Sea salt, for finishing

This recipe for Shawarma makes more than you will need
2 teaspoons turmeric
1/2 teaspoon cumin
1 tablespoon sumac
1 tablespoon coriander
1 1/2 tablespoons kosher salt
1/4 teaspoon black pepper
1/2 teaspoon allspice
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons mint salt or crushed dried mint
1/8 teaspoon cayenne pepper

Directions:

Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. 

In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss to coat.

Take the hot pan from the oven and scatter the coated cauliflower on the pan, turning so the cut-side faces down on the hot pan. Lay the onion on the pan and drizzle the wedges with a bit of olive oil.

Return the pan to the oven and reduce the heat to 425 degrees. Roast until the cauliflower is golden brown and just soft enough to cut through, about 25 minutes. 

Remove the cauliflower from the oven and drizzle with more olive oil. Finish with a pinch of sea salt, and serve immediately.