Cauliflower Shawarma
From Ottolenghi’s Test Kitchen | Extra Good Things. More steps than you think, and definitely more prep time than 25 mins, but it was great and I would definitely make it again. The green tahini was underwhelming, but that may have been from my parsley which didn't seem to have the same intensity.
Prep time: 25 minutes Cook time: 1 hour 10 minutes
There are a number of factors that ensure shawarma success: high-heat cooking, a well-spiced marinade, and a healthy amount of fat, usually chicken or lamb fat, but in this case, plenty of good-quality olive oil to keep it wonderfully vegan. Make the ultimate shawarma here by wrapping it all up in store-bought or homemade pitas, with some oven fries if you like. Serves 4
7 tbsp/105ml olive oil
¾ tsp sweet smoked paprika
⅓ tsp ground turmeric, plus ⅛ tsp extra to serve
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground allspice
⅛ tsp ground cloves
1½ tbsp apple cider vinegar
1 large cauliflower (2 lb 2 oz/1kg), leaves and core removed, cut into bite-sized florets (1 lb 9 oz/700g)
1 large onion, peeled and cut into 6 wedges (8 oz/220g)
½ red cabbage (12¼ oz/350g), cored and then thinly sliced on a mandolin or by hand (3 cups/300g)
½ small red onion, peeled, halved, and thinly sliced (90g) 3½ tbsp lemon juice
2 Fresno chiles, left whole (¾ oz/25g)
3 tbsp water
4 garlic cloves, peeled and minced
1 tsp tomato paste
½ cup/10g mint leaves, roughly torn
salt and black pepper
GREEN TAHINI
1½ cups/30g parsley, roughly chopped
1 garlic clove, peeled and roughly chopped
2 tbsp lemon juice
¼ cup/60g tahini
2½ tbsp water
1. First, marinate the cauliflower. Combine 4 tablespoons of the oil, all the spices, the vinegar, 1 teaspoon of salt, and a good grind of pepper in a large mixing bowl. Add the cauliflower florets and the onion and mix until well coated. Set aside for at least 30 minutes, or up to overnight if you’re getting ahead.
2. Preheat the oven to 500°F, or as high as your oven will go.
3. Meanwhile, make the green tahini. Put all the ingredients plus ¼ teaspoon of salt into the small bowl of a food processor and blitz for a couple of minutes until smooth, scraping down the sides of the bowl a few times. Transfer to a small bowl and set aside. It’ll thicken as it sits, so add a splash more water if you want it a bit thinner.
4. Prepare the cabbage by putting the cabbage, red onion, 2 tablespoons of the lemon juice, and 1 teaspoon of salt into a large bowl. Use your hands to mix everything together. Set aside to soften and wilt while you cook the cauliflower.
5. Put the cauliflower mixture into a large ovenproof cast-iron pan. Roast for 12 minutes, then give everything a stir, add the chiles, and return to the oven for 15 minutes more, or until the cauliflower is well charred and cooked through.
6. Transfer the cauliflower to a large serving platter and return the pan to medium-high heat (careful of the hot handle). Add the remaining 3 tablespoons of oil, the garlic, tomato paste, an extra ⅛ teaspoon of turmeric and cook for 90 seconds, stirring all the while, until fragrant. Stir in the remaining 1½ tablespoons of lemon juice, then pour this all over the cauliflower.
7. Stir the mint into the cabbage and serve this and the green tahini alongside.
Green tahini – Store refrigerated for up to 2 days, thinning it out with a splash of water as it tends to thicken as it sits. – This pairs well with the lamb and potato chap or can be used as a dip for crudités.
