Target: 6 × 4 inches · landscape

Vegan Roasted Cauliflower Shawarma Pitas

55 min · 4 servings

Ingredients

□ 1 large cauliflower, cut into 1-inch florets

□ 3 tbsp extra-virgin olive oil, divided

□ 1 1/2 tsp ground cumin

□ 1 tsp ground coriander

□ 1 tsp paprika

□ 1/4 tsp ground cinnamon

□ 1 (15-oz) can drained and rinsed chickpeas

□ 1 tsp kosher salt, divided

□ 3 cups shredded green cabbage

□ 1 English cucumber, thinly sliced

□ 2 medium tomatoes, thinly sliced

□ 1/3 cup tahini, juice from 1 lemon

□ 1 garlic clove, and 3 to 5 tbsp ice water

□ 4 vegan pitas

1. Heat oven and sheet pan to 450 F. Toss cauliflower with oil, cumin, coriander, paprika, cinnamon, and salt.

2. Roast cauliflower 17 minutes. Whisk tahini, lemon, garlic, and ice water; thin to a thick ribbon.

3. Toss cabbage, cucumber, and tomatoes. Add chickpeas and roast 8 minutes for crisp edges and creamy centers.

4. Warm foil-wrapped pitas 3 minutes. Fill with vegetables, cauliflower, chickpeas, and sauce.

Cook’s note: Give the cauliflower space on the hot pan so it browns deeply rather than steaming.