This Middle-Eastern-inspired dish, which comes from Josh Katz of Berber & Q, uses tender charred cauliflower in place of meat, but the smokiness and complex spices rubbed into the florets will make you (almost) forget the more traditional rotisserie version. Cauliflower, the chameleon of vegetables, is endlessly versatile, and when treated this way—blanched until just softened, then charred—it takes on a meaty texture that we think is one of its best performances. The spiced cauliflower takes on a caramelized quality before getting dressed up with jewel-like pomegranates and studded with a simple tahini dressing. If we could bathe in this dressing, we would. It tones down the smokiness of the dish while adding a creamy-but-not-oily richness like the sauces from the best shawarma joints.