Shawarma Roast Cauliflower With Tahini and Pomegranate
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Shawarma Roast Cauliflower With Tahini and Pomegranate
Ingredient
1 large whole cauliflower, outer leaves on
3 tablespoons Red Island olive oil
1 teaspoon ground cumin
1 teaspoon ground sumac
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 long green chillie, sliced
1/3 cup pomegranate seeds
2 tablespoons round mint leaves, finely sliced
2 tablespoons pinenuts, toasted
Tahini Sauce:
2 tablespoons tahini
1 small clove garlic, minced
2 tablespoon lemon juice
1 tablespoon maple syrup
1/3 cup warm water
Method
Preheat the oven to 180 degrees C and place the rack in the middle position.
Trim off some of the larger outer leaves from the cauliflower, but leave some intact to protect the cauliflower as it cooks.
Cutaway the base of the stalk so the cauliflower can sit flat, then cut a cross down into the base.
Bring a large pot of salted water up to a simmer and place the cauliflower upside down in the water and cook for 5 minutes to begin the cooking process.
Remove from the water and drain before placing onto a lined oven tray.
In a bowl mix the olive oil, spices and sea salt, then rub all over the cauliflower.
Roast for 40-45 minutes, or until the cauliflower is tender when a small knife is inserted.
Allow the cauliflower to rest for 5 minutes before placing onto a serving plate.
Drizzle with tahini sauce and scatter over green chillie, pomegranate, mint and pinenuts before serving.
Recipe by Courtney Roulston
