Cauliflower Shawarma

Spice Profile: alepo pepper (with sunflower oil), ancho, ceylon cinnamon, cloves, coriander, cumin, garlic, paprika, smoked paprika, sumac, turmeric, urfa pepper

I am staying with the North African feel this week with a Cauliflower Shawarma recipe. As you can see in the picture I paired it with some olives, humus, shredded carrots, and pita bread wedges. This would also be great in a wrap!

Take one medium/large head of cauliflower and separate the florets. Cut any large ones in half to make them all about the same size. Mix them all in a bowl with 1 cup Greek yogurt, 1/2 teaspoon salt, and the spice pack (2tsp Stock+Spice shawarma blend) Turn this all onto a roasting pan and roast in a 375 degree oven until the cauliflower is cooked, (about 35 minutes). While the cauliflower is cooking, coarsely grate two good-sized carrots. Place the carrots in a bowl and add 2 tablespoons of cider or white wine vinegar and some salt to taste. Lastly, for the yogurt topping, combine1/2 cup Greek yogurt with the juice of 1-2 limes and some salt for a yogurt topping. Serve all together or in a wrap/pita picket. Enjoy!