Tahini Harissa Cauliflower - GUIDE: The Official Blog of SALKAN®

Cauliflower Shawarma with
Pomegranate, Tahini and Pine Nuts

– Cauliflowers (1/3 per person)

– 1 Tbsp Rose Harissa

– 1 Tsp Ras El Hanout

– 100g Butter (or oil for vegan)

– 1/2 Lemon (Juiced)

– Handfull of Parsley & Mint

– Pomegranate and Pine Nuts.

– Flatbreads

Tahini Dressing:

– 75g Tahini

– 1/2 Lemon (Juiced)

– 1 Garlic Clove (Crushed)

– Olive Oil (For Final Dressing)

Trim off most of the cauliflower leaves.
Par-boil the cauliflower for 15 mins.
Mix all ingredients for the tahini sauce using water to thin and create silky texture.
Then mix all the ingredients for the spiced butter and smother over cauliflower ensuring to get in under the florets. Keep some back for later use.
When the grill is searing hot, throw the cauliflower on. The aim here is to char the cauliflower all over. Brush on the remaining spiced butter whilst cooking.
Once cooked all over, dress with tahini sauce, pomegranate seeds, pine nuts and herbs, then finish with a drizzle of olive oil.
To serve, we cooked down a load of whole veg on the fire and diced. Throw it all in a flat bread and you’re ready to go.
Enjoy!