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Veg out for dinner with Ottolenghi's polenta 'pizza' and cauliflower shawarma

These bold, vegetable-forward recipes make for a flavor-packed dinner.
/ Source: TODAY

Chef, restaurateur and author Yotam Ottolenghi and chef Noor Murad are stopping by the TODAY kitchen to share a few of their favorite recipes from their vegetable-forward cookbook, "Ottolenghi Test Kitchen: Extra Good Things." They show us how to make cauliflower shawarma with herbed tahini and baked polenta "pizza" with spiced tomatoes.

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There are a number of factors that ensure shawarma success: high-heat cooking, a well-spiced marinade and a healthy amount of fat, usually chicken or lamb fat, but in this case, plenty of good-quality olive oil to keep it wonderfully vegan. Make the ultimate shawarma here by wrapping it all up in store-bought or homemade pitas, with some oven fries, if you like.

It's not a pizza, insisted Noor, when referring to this baked polenta, which does in fact look like a giant pizza. It ended up with multiple names at the Test Kitchen such as: polenta-pizza, polizza or polenta not-a-pizza. It really is a happy-looking pie, with its yellows and reds and wonderfully golden edges. Serve with anything leafy and green.

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