Cauliflower Shawarma

Another delicious lunch with Waverly! Our center piece and inspiration for this dish was the cauliflower shawarma. It was my job to cook it and TBH I fucked up a little. I followed a recipe which instructed I steam the cauliflower, but, as I should have expected, I overcooked it. I thought I did a good job redeeming myself by trying to brown the cauliflower as much as i cook in the pan and kind of crumpling it and adding a lot of spices so each little piece was full of flavor. I think next time I would cut the cauliflower into pretty small pieces and roast it with spices. Roasting adds a great depth of flavor. Spices used: cumin, coriander, paprika, cinnamon, salt, pepper, allspice (missing: cloves, cardamom).

I also quickly sautéed onions with chopped mushrooms and peppers with salt and pepper... yum. I attempted quick pickled onions and they turned out better than I expected. I soaked thinly chopped red onions with apple cider vinegar for about an hour. They got very pink and wilted and added a great zing to our food.

Waverly made hummus (w/o tahini and with many spices) and tahini sauce.

We also chopped up peppers, tomatoes and cucumbers.

We served all this with lettuce and pita bread

I LOVE meals with many different components instead of one main, homogenous dish.

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