If you ask me what you should make for a vegetarian main, I will most likely suggest this whole roasted cauliflower. It’s hard for me to find more vegetarian-forward main dishes that leave me satisfied, but this one really delivers. Garlicky tahini is drizzled over soft and tender shawarma-spiced roasted cauliflower, then rounded out with crunchy quick-pickled dilly onions. It has the heat from the shawarma spice, the cooling effect from the tahini, and the crunch from the onions—quite literally an all-in one meal. Trust me, you will be comin’ back for seconds (and thirds).
This fragrant brine is rooted in Vivian’s home woods of North Carolina. Pine needles and rosemary are steeped with spices that conjure up those deep woods. And, some would say, evoke the smell of a Thanksgiving-scented candle!
Xawaash (pronounced HA-wash) comes from the Arabic word hawaij, which is used to describe Yemeni spice blends. Xawaash touches just about every Somali dish. It’s like the garam masala of Somalia, and the mix of flavors is truly the flavor of the Indian Ocean. Each Somali home cook prepares hers differently. This is how Hawa prepares hers. She always makes a large batch so she has it on hand to add to dishes as she cooks, adding layers of deep, warm flavors to everything from Digaag Qumbe (Chicken Stew with Yogurt and Coconut) to Bariis (Basmati Rice Pilaf with Raisins), Suugo Suqaar (Pasta Sauce with Beef, recipe here), and Somali Beef Stew. You can also toss it on vegetables or chicken before roasting or use it as a dry rub on any type of meat before grilling.
Think of this as a foundation to build into other cuisines. For instance, evoke Morocco by adding a little sweet paprika and cinnamon; head to India with the addition of more coriander and black pepper; and channel your inner Mexican by adding more chile and cumin.