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Serves
US | Metric
Ingredients
  • 1 Medium sized cauliflower
  • 80 g Tahini
  • 2 tbsps Lemon juice
  • 2 Crushed garlic cloves
  • 1 tbsp Pomegranate molasses
  • 1 Large handful of fresh pomegranate seeds
  • 1 tbsp Chopped fresh parsley
  • 2 tbsps Toasted pine nuts
Shawarma Butter Spice Mix
  • 100 g Unsalted butter at room temp
  • 1 Garlic clove
  • 1 lemon, juiced
  • 1 tbsp Sumac
  • 1 tbsp Ground cumin
  • 1 tsp Ground all spice
  • 1 tbsp Ground coriander
  • 1 tsp Ground cinnamon
  • 1 Small pinch of grated nutmeg
Cauliflower Shawarma with a Tahini & Pomegranate Dressing topped with Toasted Pine Nuts Cauliflower Shawarma with a Tahini & Pomegranate Dressing topped with Toasted Pine Nuts

Cauliflower Shawarma with a Tahini & Pomegranate Dressing topped with Toasted Pine Nuts

This one's gone straight to the top of our Summer BBQ list!!

Prep 25 minutes
Total 1 hour
  • Cauliflower:
  • Remove the outer cauliflower leaves, but make sure to leave a few of the inner leaves on as these taste so good when cooked!
  • Put the whole cauliflower in a large pot and cover with cold water and a pinch of salt. Bring to the boil.
  • Once the water is boiling, turn down the heat and cook for another 5-8 minutes. 
  • Whilst the cauliflower is cooking, whisk the tahini, lemon juice and garlic with ½ tbsp sea salt in a large bowl. Slowly add ice-cold water. The tahini will form a lumpy paste to start with, but keep adding the water and whisk until it turns into a smooth sauce.


Shawarma Butter:

  • Add all of the shawarma spice mix in a bowl and mix until fully combined with the butter. Brush the cauliflower liberally all over with the butter, and make sure to brush the inner sections of the cauliflower. Keep some of the butter for brushing at a later stage.


To Cook:

  • You can cook either on a BBQ or in the oven on a high heat of around 200-215C.
  • If using a BBQ, once really hot, place the cauliflower on the grill. Turn the cauliflower regularly as you only want it to char in parts not all over. Remember to use the left over butter and brush the cauliflower throughout.
  • If using an oven, cook for around 15 minutes and finish off under a frill for 4/5 minutes until slightly charred. Remember to brush the cauliflower with the leftover butter halfway through.
  • Once cooked, transfer to a plate and generously pour over the tahini dressing, sprinkle with the fresh pomegranate seeds and toasted pine nuts and it's ready to serve!
Cauliflower Shawarma with a Tahini & Pomegranate Dressing topped with Toasted Pine Nuts Cauliflower Shawarma with a Tahini & Pomegranate Dressing topped with Toasted Pine Nuts

Cauliflower Shawarma with a Tahini & Pomegranate Dressing topped with Toasted Pine Nuts

This one's gone straight to the top of our Summer BBQ list!!

favorite
print
like
Prep 25 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 Medium sized cauliflower
  • 80 g Tahini
  • 2 tbsps Lemon juice
  • 2 Crushed garlic cloves
  • 1 tbsp Pomegranate molasses
  • 1 Large handful of fresh pomegranate seeds
  • 1 tbsp Chopped fresh parsley
  • 2 tbsps Toasted pine nuts
Shawarma Butter Spice Mix
  • 100 g Unsalted butter at room temp
  • 1 Garlic clove
  • 1 lemon, juiced
  • 1 tbsp Sumac
  • 1 tbsp Ground cumin
  • 1 tsp Ground all spice
  • 1 tbsp Ground coriander
  • 1 tsp Ground cinnamon
  • 1 Small pinch of grated nutmeg

  • Cauliflower:
  • Remove the outer cauliflower leaves, but make sure to leave a few of the inner leaves on as these taste so good when cooked!
  • Put the whole cauliflower in a large pot and cover with cold water and a pinch of salt. Bring to the boil.
  • Once the water is boiling, turn down the heat and cook for another 5-8 minutes. 
  • Whilst the cauliflower is cooking, whisk the tahini, lemon juice and garlic with ½ tbsp sea salt in a large bowl. Slowly add ice-cold water. The tahini will form a lumpy paste to start with, but keep adding the water and whisk until it turns into a smooth sauce.


Shawarma Butter:

  • Add all of the shawarma spice mix in a bowl and mix until fully combined with the butter. Brush the cauliflower liberally all over with the butter, and make sure to brush the inner sections of the cauliflower. Keep some of the butter for brushing at a later stage.


To Cook:

  • You can cook either on a BBQ or in the oven on a high heat of around 200-215C.
  • If using a BBQ, once really hot, place the cauliflower on the grill. Turn the cauliflower regularly as you only want it to char in parts not all over. Remember to use the left over butter and brush the cauliflower throughout.
  • If using an oven, cook for around 15 minutes and finish off under a frill for 4/5 minutes until slightly charred. Remember to brush the cauliflower with the leftover butter halfway through.
  • Once cooked, transfer to a plate and generously pour over the tahini dressing, sprinkle with the fresh pomegranate seeds and toasted pine nuts and it's ready to serve!