CAULIFlOWER SHAWARMA

A trip to the Shouq in East Jerusalem. This was something that I couldn't get enough of when I was in university in Jerusalem. I substituted cauliflower for lamb and turkey (the traditional meat combo). It has all of the flavor, taste and aroma of the original!

4 servings Steps 7

ingredients

1 whole cauliflower head (trimmed)

1 cup kosher salt

2 qt water

2 tbl Shawarma Spice Mix (see my other recipe)

4 tbl olive oil

directions

1. Grab a pot (big enough to fit the cauliflower with ease) fill it with the water, salt and 1 tbl of the Shawarma Spice Mix and over a medium heat mix until the salt is dissolved

2. Pull it off the heat and let it cool completely.

3. Submerse the whole cauliflower upside down in the pot and let sit for about 2 hours (do not over brine)

4. Preheat your oven to a hot 450

5. In a small bowl mix the remaining spice mix until it forms a paste and slather it on the outside of the cauliflower

6. Roast the cauliflower for about 45 min or until brown

7. Either “carve” it as Shawarma or as I do put it in a processor and puree into a paste (used for several recipes)

shawarma Spice Blend

1 cup Steps 1

ingredients

¼ cup ground turmeric

¼ cup ground cumin

¼ cup ground fengugreek*

¼ cup ground cinnamon

1 tsp ground allspice

1 tsp ground pepper

*I get all of my spices at savoryspiceshop.com

directions

1. Combine all of ingredients

This will keep for several weeks in an airtight container