Reprise of cauliflower shawarma from the NYT. Of course Jason was scared to use the stove so I tried cooking the cauliflower on the grill instead. It was actually pretty successful; got nice and charred in spots but retained some crunch. I wouldn't be adverse to doing it that way again (although the oven is way easier). Served with homemade pita, feta, cucumbers, cherry tomatoes and lightly pickled red onions. I am not sure why this is so good but it is AND makes great leftovers for my lunch.
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