Cauliflower & Chickpea Shawarma over Green Tahini Yogurt

Quick dinner or dinner party centerpiece—this one does it all. Cool, creamy Nounós Creamery Greek Yogurt meets bright, citrusy New York Shuk Preserved Lemon Paste in a vibrant green tahini sauce, the perfect base for warmly spiced cauliflower and chickpea shawarma.

Green Tahini Yogurt

• 1 big bunch parsley (stalks and all)

• ¾ cup tahini

• 1 cup Nounós Creamery Classic Plain Greek Yogurt

• 1 tablespoon New York Shuk Preserved Lemon Paste

• 1 garlic clove, grated

• ¼ cup water

• ½ teaspoon salt

Cauliflower & Chickpea Shawarma

• 1 medium head cauliflower, cut into florets

• 1 (15-ounce) can chickpeas, rinsed, drained, and patted dry

• 4 tablespoons olive oil

• 3 tablespoons New York Shuk Shawarma Spice

• ½ teaspoon salt

For Serving

• Finely chopped scallions (dark green parts only)

COOKING & ASSEMBLY

1. To prepare the Green Tahini Yogurt, in a blender or food processor, combine the parsley, tahini, yogurt, Preserved Lemon Paste, garlic, water, and salt. Blend until smooth and creamy. Taste and adjust the seasoning as needed. Set aside.

2. To prepare the Cauliflower & Chickpea Shawarma, preheat the oven to 450°F. On a parchment-lined baking sheet, toss the cauliflower and chickpeas with olive oil, Shawarma Spice, and salt. Roast for 20–25 minutes, until tender and golden on the edges.

3. To assemble, spread the Green Tahini Yogurt on a serving platter. Top with the roasted cauliflower and chickpeas, drizzle with a little olive oil if desired, and sprinkle with scallions. Serve warm or at room temperature.