Cauliflower Shawarma with Spicy Tahini | table&spoon

Ingredients

• 2 large heads cauliflower (about 2½ pounds), trimmed and cut into bite-size florets
• about 1/4 cup extra-virgin olive oil, plus more as needed
• 2 1/2 teaspoons ground cumin
• 2 1/2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• salt and ground pepper, pinch each time plus more to taste
• few pinches of ground cayenne
• 2 large red onions, cut into ¼-inch wedges
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 to 4 teaspoons harissa paste or other hot sauce, or a large pinch of Urfa or Aleppo pepper, plus more to taste
• 2 large garlic cloves, finely grated, passed through a press or minced
• 1/2 teaspoon salt
• 2/3 cup tahini
• ⅓- 2/3 cup water, plus more as needed
• optional sides
• 1/2 cup coarsely chopped parsley, plus more for serving
• Chopped tomato, cucumber and olives