Roasted Cauliflower and Broccoli-Shwarma Style with Spicy Tahini Sauce

We are practicing physical distancing during this COVID-19 crisis so I am spending my evenings trying new healthy recipes with the ingredients I have on hand. We are trying to utilize this time to develop healthy habits, get fresh air and exercise every day and eat super nutritious food (a mostly plant based diet). This recipe was shared with me from one of my hiking buddies. I tweaked it a bit and adjusted some of the seasonings. The night I made this I also tried a new recipe for Baked Falafels and made a batch of Tabooleh. In the picture at the end of this post you will see the plate full of food I served my husband while he was working his evening clinic shift from home. Hope you enjoy this as much as my husband and I did.

Roasted Cauliflower and Broccoli-Shwarma Style

1 head of Cauliflower, cut into florets
1 head of Broccoli, cut into florets
¼ cup olive oil
1 Tablespoon honey
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon sumac or zaatar or harissa
2 cloves garlic pressed
Juice of 1 lemon
¼ teaspoon crushed red pepper
½ teaspoon sea salt
½ teaspoon seasoned pepper

Heat oven to 425 degrees. Cut up cauliflower and broccoli. Mix all other ingredients and pour mixture over vegetables. Toss until veggies are covered. Place foil on a large cookie sheet with sides and place vegetables on foil. Roast vegetables on top shelf of oven 20 minutes or until tender and lightly charred.
Serve in warm pita bread with sliced cucumbers, hummus, crumbled Feta, avocado, plain yogurt or tzadziki sauce and spicy green tahini (see recipe below).

Tahini Sauce

1/2 cup tahini
1/3 cup fresh cilantro (I used ¼ cup dry herbs)
1/3 cup fresh parsley (I used ¼ cup dry herbs)
juice of 1 lemon
½ teaspoon salt
1 teaspoon cumin
¼ cup water to thin and stir until creamy.

Mix all ingredients together. Add a bit more water if needed to create the consistency you like. Serve with Baked Falafel and have a delicious vegetarian meal.