Heres Melissa Clarks vegetarian take on shawarma! She replaces the usual lamb, chicken or turkey with cauliflower and onion thats been tossed with cumin, paprika and coriander, then roasted until browned, fragrant and tender. Melissa also shows us how to make a spicy tahini sauce that uses harissa paste for heat. Serve the shawarma by tucking everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional but really help round out the meal. Get the recipe: https://nyti.ms/39dnK1s ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
