Minnesota Food Lover

I clipped this recipe from the Minneapolis Star Tribune on November 14, 2019 from Robin Asbell.  I was pretty excited because I love shawarma and cauliflower!  I thought this is a perfect match.

I followed the recipe’s ingredients, but changed a few of the directions.  The original directions said to roast in the oven for 25 minutes. I covered the sheet pan with foil after 20 minutes because the cauliflower was still very hard. It ended up roasting in the oven for close to an hour.  I was disappointed with this recipe for a couple of reasons.  First, it took way longer the cook than the recipe indicated.  Secondly, it didn’t taste even close to the spices of shawarma; in fact it was almost bland.  Maybe more toppings would have given the recipe a little more zing, but I doubt that I will make it again.  I would like to give it another try because the ingredients are some of my favorites, but I just can’t place what is missing.  I’m open to any suggestions- foodie@mnfoodlover.com

I used hummus, spinach and tahini for toppings.  Here is the recipe:

Sheet-Pan Cauliflower Chickpea Shawarma
Serves 4-6

2 T extra virgin olive oil
4 garlic cloves
1 tsp. kosher salt
2 tsp. pepper
2 tsp. ground cumin
2 tsp. paprika
1/2 tsp. turmeric
1 T fresh lemon juice
Red pepper flakes to taste- optional
4 C cauliflower, cut into large florets
1 large red onion, peeled and sliced
1 15 oz. can chickpeas (garbanzo beans), rinsed and drained
2 T chopped fresh parsley or Tai basil
Pita or flat bread
Topping choices- hummus, chopped spinach, yogurt, tahini sauce

Preheat oven to 400⁰ F.  In a large bowl, combine olive oil, garlic, salt, cumin, paprika, turmeric, red pepper flakes (if using) and lemon juice.  Whisk to mix.

Add cauliflower, onion and chickpeas to the bowl.  Toss to coat.  Spread on a large sheet pan in a single layer.  Cover with foil and place in the preheated oven for 20 minutes.  Take the foil off and roast until chickpeas are slightly crisp and the cauliflower has caramelized; approximately 15 minutes.  Sprinkle with fresh parsley or Tai basil.  Serve in warm pita or flat bread and add toppings of your choice.

I’m thinking that a side dish recipe review might be next…..