Cauliflower Shawarma with Pomegranate
A wonderful mix of cauliflower, nuts, and pomegranate creates a tasty dish!
Ingredients
- 100 g butter melted
- 1½ 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 (Italian) parsley chopped
- 1½ 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.
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