Cauliflower ‘shawarma’

Preparation info
  • Serves


    as a main
    • Difficulty


Appears in

By Itamar Srulovich and Sarit Packer

Published 2014

  • About

This obviously isn’t really a shawarma – there is no lamb and no fat – but it is a way of slow-cooking cauliflower that makes it feel substantial and tasty enough to warrant the association. When we have this on the menu in the restaurant, we use deep-fried purple cauliflower and boiled Italian Romesco cauliflower (the green one that looks like an alien), cooked in salt water, in addition to slow-roasted white cauliflower. The purple and green ones taste like regular cauliflower but add col