Cauliflower shawarma (NYT) to use up the last of the pita. I improvise toppings with what is on hand (tonight was cucumbers, cherry tomatoes, radishes, feta, pepperoncini, and oven roasted tomatoes). There is a quick yogurt-tahini sauce but to me the real key is a drizzle of pomegranate syrup. It adds a perfect bit of tartness and sweetness. Altogether much tastier than you would imagine.
No comments:
Post a Comment