Shawarma Salad With Roasted Cauliflower

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Shawarma spice roasted cauliflower and a zippy thai peanut vinaigrette make this healthy, easy salad a little bit southeast Asia, a little bit levant and a lot of goodness. 

Ingredients

• Villa Jerada Shawarma Seasoning
• 1 head Cauliflower, cut into bite-size florets
• 1/4 cup Eliot's Spicy Thai Peanut Butter
• 2 tablespoon honey
• 1 teaspoon Yeak's Chruk Hot Sauce
• 2 tomatoes, sliced into wedges
• 1/4 cup parsley leaves
• 1/2 cucumber, sliced thin
• 1 lemon 
• 1/2 red onion, sliced thin
• 1 tablespoon red wine vinegar
• Olive Oil

Directions

1. Preheat Oven to 400 degrees
2. Toss cauliflower in olive oil, salt and 1/2 tablespoon shawarma spice. Roast until golden and tender, about 20 mins. 
3. For the dressing, combine peanut butter, juice of half a lemon, 1/2 cup olive oil, Chruk Hot Sauce, honey and blend or whisk to incorporate. Season with salt.
4. To quick pickle the onions, mix with vinegar, 2 tablespoons olive oil a pinch of shawarma spice (1/4 teaspoon) and let sit for 20 mins or more.
5. Toss the tomatoes, cucumber, pickled onions and parsley leaves with enough vinaigrette to coat and assemble on a plate.  Serve with lemon wedges.  

Pro Tip:  Add crispy pita chips for more crunch!

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