Cauliflower Shawarma with Pomegranate Seeds

Recipe courtesy of Psychologies magazine and taken from Berber & Q by Josh Katz.

If there was a single dish that has come to symbolise Berber & Q, it would be their cauliflower shawarma!

IMG_1007Ingredients (Serves 6-8)

For the Shawarma Butter

• 40g unsalted butter, softened
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 ½ tbsp finely chopped coriander
• 1 tbsp ground cinnamon
• 1 tbsp ground sumac
• 1 ½ tsp ground cumin
• ½ tsp ground allspice
• Pinch of ground nutmeg
• Pinch of ground cardamom
• 1 whole cauliflower

For the Garnish
• 4 tbsp Tahini Sauce
• 1 tbsp pomegranate molasses
• 1 ½ tbsp pine nuts, toasted
• 1 small green chilli, finely chopped
• 2 tbsp pomegranate seeds
• 1 tsp dried rose petals
• 1 tbsp roughly chopped flat-leaf parsley
• Extra virgin olive oil (optional)

Step One – To make the butter, combine all the ingredients in a mixer or whisk in a large bowl. Set aside until needed. It can be kept in the fridge for several weeks, but must be brought to room temperature before using.

Step Two – Trim the outer cauliflower leaves, leaving some stragglers behind. Set a large saucepan of salted water on a high heat and cover with a lid. Once boiling, lower the cauliflower into the pan.

Step Three – Bring the water back to the boil, then turn the heat down to medium, so the water has a gentle roll. The intention is to par-cook the cauliflower. It should take 7 minutes from when the water comes back to the boil.

Step Four – Set the cauliflower on a cooling rack over a roasting tray and allow to drip-dry. Brush all over with the spiced butter, and try and get beneath the floret canopy to reach the inner sections. Retain some of the butter for brushing later. Season with salt and pepper.

Step Five – Preheat the oven to 240oC, gas mark 9, and blast the cauliflower for 5-7 minutes, until blackened all over. (You want it to lightly char, not to form an acrid burned crust). Once sufficiently oven-roasted, transfer it to finish on the barbecue for a few minutes, basting it periodically with any leftover butter.

Step Six – Transfer to a serving plate. Spoon over the Tahini sauce and pomegranate molasses, and finish by sprinkling over the pine nuts, green chilli, pomegranate seeds, rose petals and parsley. A drizzle of olive oil adds a nice glossy finish. Serve immediately – the cauliflower tastes so much better when hot.

Spiced Cod with Turmeric-Roasted Cauliflower

Recipe courtesy of Psychologies Magazine (February 2017) and taken from Clean Eating Alice Eat Well Every Day: Nutritious, healthy recipes for life on the go by Alice Living.

A diet high in cruciferous vegetables, such as cauliflower, has been linked to a reduction in the risk of cancer.  Cauliflower is also full of antioxidants and dietary fibre and is therefore a superfood that you should be including in your diet.  Paired with some heavenly baked fish and spices, this is a great weeknight supper staple.

Serves 2

Ingredients:

  • 100g Greek yogurt
  • 1 small garlic clove, peeled and minced
  • 2 sprigs each of fresh mint and coriander, leaves chopped
  • 1 tsp turmeric, plus an extra pinch
  • 1/4 tsp ground cumin
  • 2 large cod fillets
  • 1 small cauliflower, cut into florets
  • 1 tbsp coconut oil
  • Sea salt
  • Freshly ground black pepper

Step One – In a bowl, mix the yogurt and garlic with the chopped mint and coriander, a pinch of turmeric and the cumin, until completely combined.

Step Two – Add the cod, turn to coat and set aside to marinate.

Step Three – Preheat the oven to 200oC / 400oF / Gas Mark 6.

Step Four – Put the coconut oil into a roasting tray and place in the hot oven until melted.  Add the cauliflower, sprinkle over a teaspoon of turmeric and season with a little salt and pepper then toss in the oil to cover.

Step Five – Roast in the hot oven for 40 minutes, adding the fish for the final 12 minutes.  Serve immediately.

Whole Roasted Cauliflower with tahini and tomato salsa

Recipe courtesy of Psychologies Magazine (Spring 2018) and recipe taken from a booking called Feasting.

If you don’t have time to slow roast the cauliflower, parboil it until soft enough to pierce with a fork.

Serves:  4-6

Ingredients:-

1 large cauliflower head
1 tbsp saffron threads
1 tbsp sumac
1 tsp ground turmeric
1tsp ground cumin
1 tsp ground coriander
1/2 tsp ground chilli
90ml olive oil, plus extra if needed
1 tsp salt
540g Tahini dip, to serve
80g slivered pistachios, to garnish
2 tbsp pomegranate seeds, to garnish
2 tbsp chilli hair, to garnish

For the Tomato Salsa:-

1/4 red onion, finely diced
5 tomatoes, deseeded and finely diced
2 tbsp chopped coriander leaves
2 tsp olive oil
2 tsp lemon juice

Step One: Preheat the oven to 180oC / 350oF / Gas Mark 4.  Put the cauliflower head on a baking tray lined with baking paper.  Mix the saffron threads with 500ml of boiling water, then set aside to steep for 15-20 minutes.

Step Two: In a bowl, combine the saffron liquid with the sumac, ground spices, oil and salt.  Pour the mix over the cauliflower, making sure it is evenly coated.  Cover the tray with foil and roast in the oven for 2 hours, basting every 30 minutes with the saffron liquid.  Add more oil if needed.

Step Three: Remove the foil and roast for a further 10 minutes to brown the cauliflower.  While it is browning, make the tomato salsa.  Combine all the ingredients in a bowl and mix.  Season to taste with salt.

Step Four: To serve, spread the Tahini dip on a platter and place the cauliflower on top.  Cut out a generous wedge of cauliflower and pile the salsa inside and around the edges.  Garnish with the slivered pistachios, pomegranate seeds and chilli hair (find in speciality food stores.