Serves: 2-4
Ingredients
● 1 whole cauliflower
● Shawarma spiced butter
● 40g unsalted butter, softened
● 1 lemon, juiced
● 1 garlic clove, minced
● 1 tbsp cinnamon
● 1 tbsp sumac
● 1½ tsp ground cumin
● ½ tsp pimento (allspice)
● Pinch of nutmeg
● Pinch of ground cardamom
● 1½ tbsp coriander, finely chopped
Tahini
● 80g raw tahini
● 25ml lemon juice, freshly squeezed
● 1-2 garlic cloves, crushed or finely chopped
● ½ tbsp Maldon Salt
For garnish
● 2 tbsp pomegranate seeds
● 1 tbsp pomegranate molasses (thinned down with water)
● 1½ tbsp pine nuts, toasted
● 1 tsp dried rose petals
● 1½ tbsp parsley, finely chopped
Method
● Trim the outer cauliflower leaves. Leave some on - they taste great and add to the aesthetic of the dish when burnt and crisped on the barbecue.
● Place the cauliflower in enough salted water to cover and bring to the boil on a high heat. Once the water is boiling, turn the heat down to medium so it has a gentle roll, and continue to cook for approximately 8-10 minutes until it retains some resistance when pierced firmly with a knife.
● While the cauliflower is cooking, prepare the tahini. Whisk all the ingredients in a large bowl and gradually add ice-cold water. The tahini will form a lumpy paste, but continue to add liquid and keep whisking until it turns into a smooth and silky sauce.
● Make the shawarma-spiced butter by combining the softened butter, garlic, lemon juice and spices in a blender. Fold in the chopped coriander to combine.
● Brush the cauliflower liberally with the butter, and try to get to the inner sections of the cauliflower. Retain some butter for brushing at a later stage.
● Prepare a barbecue for grilling. If using charcoal, bank the coal to one side for direct grilling and leave an area for indirect cooking. When the barbecue is searing hot, grill the cauliflower on direct heat until it blackens on its outer edges. Turn it throughout to ensure it gets colouration all over and is burnt in parts. Brush throughout with any leftover butter.
● Once the cauliflower has been grilled to satisfaction and is cooked through, remove from the heat and transfer to a plate. Spoon over the tahini sauce and pomegranate molasses, and finish by sprinkling with rose petals, pine nuts and chopped parsley. A drizzle of olive oil adds a glossy finish.
