Serves: 2 - 4

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.

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Ingredients

Name: Barbecued tahini cauliflower
Yield: 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

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