Cauliflower Shawarma Tacos and Brussels Sprouts Rosti

We have always loved the mix of Middle-Eastern, Israeli, Indian and Vegetarian foods.  It's like comfort food with a kick.  Tim tried a couple new recipes this weekend and both items have become new favorites.

CAULIFLOWER SHAWARMA TACOS

1/4 cup olive oil
1/2 teaspoon kosher salt
1 tablespoon garam masala
1 tablespoon curry powder
1 1/2 teaspoons vegetable or chicken broth base
1 1/2 pounds cauliflower florets
1 medium onion
2 tablespoons flavorless oil
8 flour tortillas ( 6 inch )
Tahini Sauce ( see below) to taste
1/4 cup fresh cilantro leaves, finely chopped
Zhoug ( see below) to taste

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the olive oil, salt, garam masala, curry powder, and broth base.   Add the cauliflower and toss to coat.  Spread the cauliflower out onto the baking sheet and bake, stirring occasionally, until browned and crispy, 30 to 40 minutes.

Thinly slice three - quarters of the onion.  Dice the remaining one- quarter and set aside for topping.  In a skillet, heat the oil over medium - high heat.  Add the sliced onion and cook, stirring occasionally, until browned, about 10 minutes.

Warm the tortillas on the stove or in the microwave.  To assemble, fill them with cauliflower, fried onion, tahini sauce, raw chopped onion, cilantro, and zhoug.

TAHINI SAUCE

Makes 1/2 cup
1/2 cup tahini
3 tablespoons cold water
1 tablespoon lemon juice
Kosher salt and black pepper

In a small bowl, mix together the tahini, water and lemon juice until the mixture thickens.  Season with salt and pepper to taste.

ZHOUG

Makes 1 1/2 cups
5 jalapeños, seeded and coarsely chopped ( add to taste if need be)
4 cloves garlic
1 bunch flat-leaf parsley, coarsely chopped ( about 1 cup)
1 bunch fresh cilantro, coarsely chopped ( about 1 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Black pepper
1/4 cup olive oil

In a food processor,  combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, a few turns of pepper, and the olive oil and blend until it's the consistency of pesto, adding more olive oil if desired.  Store in the fridge for up to 3 days or spoon into ice cube trays, freeze, and thaw as needed.

BRUSSELS SPROUT ROSTI

4 large egg whites
1 tablespoon lemon juice, plus more for serving
4 cups lightly packed finely shredded Brussels sprouts (about 12 ounces)
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup flour or chickpea flour
Kosher salt and black pepper
1 teaspoon crushed red pepper or Aleppo pepper
Flavorless oil, for frying
Balsamic Dijon Yogurt ( see below )

In a large bowl, whisk together the egg whites and lemon juice.  Add the Brussels sprouts, onion, and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, a lot of turns of black pepper, and a few pinches of crushed red pepper or Aleppo pepper.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Using an ice cream scoop,  scoop in about 1/8th of the Brussels sprout mixture and use a spatula to pat it out into a pancake.  Cook on both sides until browned, 3 to 4 minutes on each side.

Remove to a plate lined with paper towels, sprinkle with salt and a squeeze of lemon, and serve with balsamic Dijon yogurt.

BALSAMIC DIJON YOGURT

Makes about 1 1/4 cups
1 cup plain full-fat Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt

In a medium bowl, mix together the yogurt, mustard, honey, vinegar, and salt.