Cauliflower, Shawarma, Tahini, Pita
Best for: A satisfying meatless New Year’s Eve supper option.
Warm-spiced cauliflower fills these pita pockets with browned edges and plenty of texture. A cool cucumber-tomato topping and lemon tahini sauce make them a welcome change of pace on a festive buffet.
Grill: Two-zone heat at 425°F with a grill basket. Equipment: Covered grill, grill basket, bowls, tongs, foil.
Ingredients
25–30 Minutes Total: 50–55 Minutes.
Cauliflower
- 1 large cauliflower, about 2 lb before trimming, cut into 1 1/2-inch florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon fine table salt
Sauce and filling
- 1/4 cup tahini, stirred smooth
- 2 tablespoons fresh lemon juice
- 3 tablespoons cold water
- 1/8 teaspoon fine table salt
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/4 cup chopped parsley
- 4 medium pocket pitas, cut in half
Directions
Preheat the grill and basket to 425°F. Toss cauliflower with oil, cumin, coriander, turmeric, paprika, cinnamon, and its 1/2 teaspoon salt.
Spread florets in the basket and grill over direct heat for 8–10 minutes, tossing frequently, until browned in spots.
Move the basket to indirect heat, close the lid, and cook 12–15 minutes more until the stems are easily pierced, tossing once to prevent scorching.
Whisk tahini, lemon juice, water, and sauce salt until creamy. In a separate bowl, combine cucumber, tomato, and parsley; keep cool until assembly.
Wrap pita halves in foil and warm indirectly for 3–5 minutes while the cauliflower finishes. Open their pockets gently without tearing through the bases.
Fill each half with cauliflower, cucumber-tomato mixture, and a spoonful of tahini sauce. Serve immediately, or keep the components separate for guests to assemble fresh portions.
Grilling tip: Similar-size florets brown and soften together, making the pockets easier to fill evenly.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
