Cauliflower Shawarma Platter

Ingredients

• 1 large head cauliflower, outer leaves trimmed but core left intact
• 3 tbsp olive oil
• 3–4 tbsp shawarma spice blend (see below)
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp kosher salt

Instructions

1. Par-cook the cauliflower: Bring a large pot of well-salted water to a boil. Submerge the cauliflower and simmer for 5–7 minutes, until a knife just pierces the stem. Drain and let steam-dry for 5 minutes. This step is what gives you a tender interior and caramelized exterior.
2. Season: Whisk together the olive oil, lemon juice, garlic, shawarma spice blend, and salt into a thick paste. Rub it all over the cauliflower, working it into the crevices.
3. Roast: Preheat oven to 425°F (220°C). Place the cauliflower on a parchment-lined baking sheet. Roast for 25–30 minutes, basting once with any oil that drips onto the pan, until deeply browned and a knife slides easily into the center.
4. Char (optional): For extra smokiness, finish under the broiler for 2–3 minutes, or sear on a hot grill for a few minutes per side.
5. Serve: Transfer to a platter, drizzle with tahini sauce, and surround with the accompaniments.

Ingredients

• 250 g (about 1¼ cups) dried chickpeas
• 1½ tsp baking soda, divided
• ¾ cup tahini
• ¼ cup fresh lemon juice
• 3–4 garlic cloves, crushed
• ½ tsp ground cumin
• 1–1½ tsp kosher salt
• 6–8 tbsp ice-cold water
• Olive oil, paprika, and whole cooked chickpeas for garnish

Instructions

1. Soak: Rinse chickpeas and cover with plenty of cold water. Stir in ½ tsp baking soda. Soak at room temperature for at least 8 hours or overnight. Drain and rinse.
2. Cook: Place chickpeas in a large pot and cover with fresh water by 2 inches. Add 1 tsp baking soda. Bring to a boil, skim the foam, then reduce to a simmer. Cook until very tender, 1–1½ hours. They should crush easily between your fingers. Reserve about 1 cup of cooking liquid, then drain.
3. Skin (optional but recommended): For ultra-smooth hummus, pinch the skins off the warm chickpeas. This is easiest while they are still warm.
4. Blend: While chickpeas are warm, add them to a food processor with tahini, lemon juice, garlic, cumin, and salt. Process for 2–3 minutes until very smooth. With the machine running, drizzle in ice-cold water a tablespoon at a time until the hummus is light, fluffy, and spoonable.
5. Taste and adjust: Add more lemon, salt, or tahini as needed. If it is too thick, thin with a little reserved cooking liquid or more cold water.
6. Serve: Spread in a shallow bowl, make a swirl with the back of a spoon, drizzle with olive oil, and sprinkle with paprika and whole chickpeas.

Ingredients

• 2 large eggplants (about 2 lbs total)
• ⅓ cup tahini
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• ½ tsp kosher salt
• 1 tbsp olive oil
• 1 tbsp pomegranate molasses (optional)
• Chopped parsley and sumac for garnish

Instructions

1. Char the eggplant: Prick the eggplants in a few places. Roast directly over a gas burner, under a broiler, or on a grill, turning occasionally, until the skin is blackened and the flesh is completely soft and collapsed, 15–20 minutes.
2. Steam: Place the hot eggplants in a bowl and cover with plastic wrap or a plate. Let steam for 10 minutes. This makes the skins easier to remove.
3. Scoop: Split the eggplants open and scrape the flesh into a colander. Let drain for 10–15 minutes to remove bitter liquid.
4. Mash: Transfer the drained flesh to a bowl. Mash with a fork — leave it a bit rustic and stringy rather than pureed.
5. Season: Stir in the tahini, lemon juice, garlic, salt, and olive oil. Add pomegranate molasses if using. Taste and adjust lemon/salt/tahini to your preference.
6. Serve: Drizzle with more olive oil and sprinkle with parsley and sumac.

Ingredients

• ⅓ cup tahini
• 2 tbsp fresh lemon juice
• 1 small garlic clove, grated
• ½ tsp kosher salt
• 4–6 tbsp ice-cold water

Instructions

1. In a bowl, whisk together the tahini, lemon juice, garlic, and salt. The mixture will thicken and seize.
2. Add cold water one tablespoon at a time, whisking constantly, until the sauce loosens to a pourable consistency — like heavy cream.
3. Taste and adjust with more lemon or salt.

Ingredients

• 1 bunch radishes, thinly sliced
• ½ cup white vinegar or apple cider vinegar
• ½ cup water
• 1 tbsp sugar
• 1½ tsp kosher salt
• 1 tsp black peppercorns (optional)

Instructions

1. Pack the sliced radishes into a clean jar.
2. In a small saucepan, heat the vinegar, water, sugar, salt, and peppercorns until the sugar and salt dissolve.
3. Pour the hot brine over the radishes. Let cool to room temperature, then refrigerate.
4. Ready in 30 minutes; best after 24 hours. Keeps for 2–3 weeks in the fridge.

Ingredients

• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 2 tbsp paprika (smoked paprika preferred)
• 1 tbsp ground turmeric
• 1 tbsp garlic powder
• 1 tsp ground cinnamon
• 1½ tbsp kosher salt
• 1 tsp black pepper

Optional Upgrades

• 1 tbsp sumac
• 1 tsp ground allspice
• ½ tsp ground cardamom
• ½–1 tsp cayenne or Aleppo pepper
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg

Instructions

1. Combine all spices in a small airtight jar.
2. Shake or stir until evenly mixed.
3. For the cauliflower, mix 3–4 tbsp of the blend with olive oil and lemon juice to form a seasoning paste.
4. Store in a cool, dark place for 2–3 months.