Cauliflower "schwarma" from the NYT. This just translates into spiced roasted cauliflower served with pita, a spicy tahini sauce (the best part) and various toppings (in our case cucumbers, tomatoes, feta and scallions). I also drizzled on a little pomegranate molasses, which added a pleasant tanginess. A lot of reward for not too much effort.
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