Preparation time: 30 minutes
Cooking time: 60 minutes
- 1 whole cauliflower
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, crushed
- Sea salt flakes
- 1 tbsp (thinned down with water) pomegranate molasses
- 2 tbsp pomegranate seeds
- 1½ tbsp toasted pine nuts
- 1½ tbsp flat-leaf parsley, finely chopped
Shawarma Spiced Butter
- 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
- Begin by removing the outer leaves (leave some of the smaller ones on as they crisp up and taste excellent). Then part boil your whole cauliflower for 7-8 minutes to begin the softening process.
- whilst the cauliflower boils, make the Shawarma butter by adding all the ingredients to a Skillet and heating slowly on the Kadai.
- Remove the cauliflower and baste the whole head with the butter mix, ensuring sure you get into all the florets and under the stem. Add to the tripod roaster and suspend over a wood fire.
- Allow the cauliflower to char, don’t be afraid of the fire burning the cauliflower they are quite hardy and will be fine for a good 45 minutes (just make sure to regularly turn it to evenly cook).
- To create the tahini drizzle, add the tahini, lemon juice, garlic, and sea salt to a bowl. Slowly add cold water too thin out the tahini, once you start to whisk it will go lumpy but keep whisking and it will create a beautiful smooth drizzle.
- Give the cauliflower another good basting of the butter to really help it take on the flavour. The cauliflower should be charred enough after roughly 1 hour depending on the strength of the fire.
- Once you are happy with the colouring of your cauliflower remove from the heat and place onto a serving plate. Pour over the tahini sauce, adding a drizzle of pomegranate molasses. To finish sprinkle over pine nuts, pomegranate seeds, parsley and serve directly on the Firebowl Table.