Cauliflower ‘shawarma’ from Honey & Co: Food from the Middle East by Sarit Packer and Itamar Srulovi

Ingredients

• lavoush crackers or crispy pitta shards
• 125 g tahini paste
• 1 tsp sumac (not essential)
• 2 tbsp roasted pine nuts
• 3 tbsp baharat spice mix
• a pinch of salt
• 100–130 ml water
• ½ tsp salt
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 tsp sugar
• 1 lemon
• 1 medium-sized cauliflower, leaves still attached
• 2 tbsp olive oil
• 2 large onions, peeled and sliced (about 300g)