I've been making this roasted cauliflower for years, and it never fails to surprise people who think they don't like vegetables. The combination of warm Middle Eastern spices transforms ordinary cauliflower into something that tastes almost meaty and satisfying. It's one of those dishes that works perfectly for both weeknight dinners and Shabbat meals. Shawarma spice blends traditionally include cumin, coriander, paprika, and cardamom, along with warming spices like cinnamon and allspice. I adjust the heat level depending on who's eating, but even the mild version has plenty of personality. The key is getting the spice mixture right into all the cauliflower's nooks and crannies, then roasting at high heat so the edges get crispy while the centers stay tender. What makes this technique work so well is cutting the cauliflower into substantial wedges rather than tiny florets. This gives you more surface area for browning while keeping some structure. I also add the olive oil and spices when the cauliflower is still slightly damp from washing, which helps everything stick better. The result is cauliflower that's golden and caramelized on the outside with a creamy interior. This pairs beautifully with rice pilaf, roasted chicken, or even just a simple salad and some warm pita. I often make a double batch because the leftovers are fantastic tossed into grain bowls or served over hummus. It keeps well in the fridge for several days and actually tastes even better the next day once all the flavors have had time to meld together.