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Lebanese Mezze cauliflower shawarma

Cauliflower Shawarma with Pomegranate

Petra Carter
A wonderful mix of cauliflower, nuts, and pomegranate creates a tasty dish!
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Small Plate
Cuisine Lebanese
Servings 6 people

Ingredients
  

  • 100 g Butter melted
  • tbsp lemon juice
  • 1 clove of Garlic crushed
  • 1 tbsp Ground Cumin
  • ½ tsp Cardamom Seeds crushed
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Ground Sumac
  • 1 whole head of Cauliflower cut into florets

Tahini Sauce:

  • 4 tbsp Tahini
  • 2 tbsp Fresh Lemon Juice
  • 1 clove of Garlic crushed
  • 2 tsp Salt
  • 1 tbsp Pomegranate Molasses thinned with water

Garnish:

  • 2 tbsp Pomegranate Seeds
  • 2 tbsp Flat Leaf Parsley chopped
  • tbsp Pine Nuts toasted

Instructions
 

  • Preheat the oven to 210°C (410°F).
  • In a small bowl combine the melted butter with the lemon juice, garlic, cumin, cinnamon, sumac.
  • Break or cut the cauliflower into bite-size pieces, put it into a bowl and drizzle with the marinade.
  • Whisk together the tahini, lemon juice, garlic, and salt in a small bowl. Gradually whisk in the diluted pomegranate molasses and whisk until smooth.
  • Bake the marinated cauliflower florets until charred all over (about 15 minutes).
  • Transfer to a serving platter, drizzle with the tahini sauce and sprinkle with pomegranate seeds, parsley and pine nuts before serving.
Keyword Cauliflower, Tahini
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