Cauliflower shawarma, pomegranate, tahini and pine nuts

Name: Cauliflower shawarma, pomegranate, tahini and pine nuts
Cook time: 1 h
Total time: 1 h
Cuisine: Asian, Middle Eastern
Ingredients: 1 whole cauliflower; 80g tahini; 2 tbsp lemon juice; 1-2 cloves garlic crushed; sea salt flakes; 1 tbsp (thinned down with water) pomegranate molasses; 2 tbsp pomegranate seeds; 1½ tbsp toasted pine nuts; 1 tsp (optional) dried rose petals; 1½ tbsp flat-leaf parsley finely chopped; 100g unsalted butter softened to room temperature; 1 lemon juiced; 1 clove garlic crushed; 1½ tbsp coriander; 1 tbsp ground cinnamon; 1 tbsp sumac; 1½ tsp ground cumin; ½ tsp ground allspice; a pinch of grated nutmeg; a pinch ground cardamom

Instructions

Cook:1h

This recipe for cauliflower shawarma, pomegranate, tahini and pine nuts comes from Berber and Q Grill House in East London. Serving cauliflower whole like this, fresh from the BBQ is inspired, particularly, when it's smothered in shawarma butter

Updated at: Sun, 04 Oct 2026 03:41:06 GMT