Description
Cauliflower Shawarma with lemon tahini sauce. An easy, delicious, vegetarian shawarma recipe for oven or barbecue. Serve in a bowl or wrap, with fresh vegetables, an chopped salad and hummus.
Ingredients
Units
Scale
- 1 whole large cauliflower
- Kosher salt
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FOR THE SHAWARMA SPICED BUTTER
- 3 tablespoons unsalted butter, softened to room temperature
- 1 garlic clove, squeezed through a garlic press or finely minced
- 1 tablespoon ground cinnamon
- 1 tablespoon ground sumac
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon allspice
- a pinch or two of ground nutmeg
- a pinch or two of ground cardamom
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FOR THE LEMON TAHINI SAUCE
- 1/2 cup tahini
- 3 tablespoons fresh lemon juice
- 1 large garlic clove, squeezed through a garlic press or finely minced
- 1/2 teaspoons kosher salt
- 1/3 cup ice water
- FOR THE GARNISH
- 2 tablespoons pomegranate seeds
- 1-2 tablespoon toasted pine nuts
- 1-2 tablespoons chopped parsley leaves
- 1-2 tablespoons pomegranate molasses (optional)
- 1-2 tablespoons extra virgin olive oil (optional)
- lemon wedges, optional
Instructions
- Make the shawarma-spiced butter by combining the softened butter, garlic and spices in a bowl. Whip with a fork until well-mixed and uniformly colored. Set aside or store in the fridge, covered, for up to two weeks. Bring to room temp before using.
- Trim off the outer cauliflower leaves. Place the cauliflower in a large pot and add cold water to cover. Stir in a teaspoon or two of salt. Bring to a boil over a high heat. Once it comes to a boil, turn the heat down to a gentle boil and continue to cook for 7 minutes or until you can pierce it with a knife if you push firmly. The goal is to partially cook the cauliflower before slicing, spicing and finishing it in the oven or on the grill. Transfer the cauliflower to a colander set over a plate to drip dry and cool.
- While the cauliflower is cooking and cooling, prepare the tahini sauce: Whisk tahini, lemon, garlic and salt and gradually add ice-cold water, a tablespoon at a time while whisking. The tahini will be lumpy and thick at first but as you add liquid and continue to whisk it will gradually turn into a smooth sauce. Thin to your desired consistency with water and set aside. Tahini sauce can be made up to a week ahead. Keep covered in the fridge.
- To Finish in the Oven: Heat the oven to high: broil/grill. Oil a rimmed baking sheet. When the cauliflower is cool enough to handle dry, slice it into 3/4-inch thick "steaks" and set them on the baking sheet. Brush slices generously with half the spiced butter. Bake on the top shelf of the oven, right under the heating element, for 3-4 minutes or until the tops are starting to blacken in spots. Flip the steaks and brush the other side with remaining butter. Cook for 3-4 minutes longer until golden brown and blackened in spots. T
- To Finish on the Grill:Â When the cauliflower is cool enough to handle and dry, slice it into 3/4-inch thick "steaks." Set them on a tray and brush the tops generously with half the spiced butter. Set them on the grill spiced-side down. Brush the other side with remaining butter. Grill them for 3-4 minutes per side, until golden brown and blackened in spots.
- Serve hot, drizzled generously with tahini sauce and sprinkled with pine nuts, chopped parsley and pomegranate seeds. Add a drizzle of olive oil and pomegranate molasses and a squeeze of lemon juice, if you like. Season with a little sea salt, if you like.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Vegetarian Main Dish
- Method: oven or grill
- Cuisine: Middle Eastern