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.
- 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
- Preheat Oven to 400 degrees
- Toss cauliflower in olive oil, salt and 1/2 tablespoon shawarma spice. Roast until golden and tender, about 20 mins.
- 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.
- 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.
- 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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