Cauliflower Roasted with Shawarma Spices

Recipe

Step 1

Blanch the whole cauliflower in boiling salted water for 5 minutes in a large saucepan. Drain and leave to cool for 5 minutes. Preheat the oven to 180°C.

Step 2

Blend all the shawarma sauce ingredients. Place the cauliflower in a shallow oven dish and smear with the shawarma sauce. Bake in the oven for 40 minutes.

Step 3

In a blender, add the peeled cloves of garlic, pistachios and 5 sprigs of coriander, then blend coarsely (reserve a few pistachios for decoration). Add the juice of ½ a lemon to this mixture, season to taste, and add the yoghurt. Set aside in a cool place.

Step 4

Arrange the roasted cauliflower on a serving platter, drizzle with the yogurt sauce, and sprinkle with pomegranate seeds, the remaining crushed pistachios, and coriander leaves.

 

♥To be enjoyed with a glass of  Palmer & Co Champagne Rosé Solera.

Ingredients

• 1 cauliflower
• ½ a pomegranate
• 25 cl of Greek yoghurt
• 2 cloves of garlic
• ½ a lemon
• 12 shelled pistachios
• 7 sprigs of coriander
• Salt

For the shawarma sauce :

• 50 g of melted butter
• 5 cl of olive oil
• 3 peeled cloves of garlic
• 1 tbsp of smoked paprika
• 1 tsp of ground coriander
• 1 tsp of cumin
• 1 tsp of turmeric
• ½ tsp of red chilli
• ½ tsp of cinnamon
• Juice of ½ a lemon