Cauliflower Shawarma Bowls

Ingredients:

1 head cauliflower, cut into florets
1-1/2 cups chickpeas
1 tablespoon grapeseed oil
2 cloves garlic, minced
2 teaspoons shawarma spice
juice of 1 lemon
1 tablespoon sesame seeds
salt, to taste
1/4 cup tahini
2 tablespoons cilantro
1 teaspoon agave
1/4 teaspoon aleppo pepper
1/4 teaspoon cumin
juice of 1/2 lemon
vegan halloumi or feta cheese
2 cups hummus
pita or saj bread
arugula
cucumbers

Toss the caulifower and chickpeas with the oil, garlic, spice mix, lemon juice, and sesame seeds. Season with salt. Bake at 425 until charred. Set aside.

Meanwhile combine tahini, cilantro, agave, aleppo pepper, cumin, and lemon juice in a blender and puree until thin, adding water.

Fry the cheese pieces.

Arrange bowls by spreading hummus on the base and topping with the cauliflower mixture, cheese, bread, arugula, and cucumbers. Drizzle with the green tahini sauce.

Cauliflower Shawarma

Ingredients:

juice of 1 large lemon
3 tablespoons olive oil
2 tablespoons cilantro, chopped
1 teaspoon cinnamon
1/2 tablespoon sumac
1/2 teaspoon cumin
1/4 teaspoon allspice
a pinch of cardamom
2 cloves garlic, minced
salt
1 medium head cauliflower
1/4 cup tahini
3 tablespoons pomegranate
2 tablespoons parsley, chopped
2 tablespoons pine nuts, toasted
1 tablespoon pomegranate molasses
1/2 teaspoon rose petals

Combine juice of half the lemon with oil, cilantro, cinnamon, sumac, cumin, allspice, cardamom, and one of the garlic cloves. Season with salt.

Cut the cauliflower into large bite sized pieces and toss with the seasoning mixture. Roast the cauliflower in the oven (or partially roast and continue to cook on a grill).

Meanwhile combine tahini and remaining garlic with the remaining lemon juice and water as needed to obtain thin paste.

Assemble cauliflower on a plate. Drizzle tahini sauce and pomegranate molasses over it. Garnish with pomegranate arils, parsley, pine nuts, and the rose petals.