Cauliflower shawarma, pomegranate, tahini and pine nuts

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

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: Mon, 07 Mar 2022 01:41:18 GMT