The Happy Pear's Middle Eastern Spiced BBQ Cauliflower Skewers
By The Happy Pear
"We used to hate cauliflower growing up. We always saw it as bland. This dish is a tribute to how amazing it can taste!
4 people
20 minutes
30 minutes
Ingredients
- 1 tbsp Ground Turmeric
- 250 g Mushrooms oyster or mushrooms of choice
- 1 head cauliflower
Tahini Cream
-
1
pinch
Salt
Tahini Cream:
-
0.5
-
Lemon
juice of half lemon
-
4
tbsp
Light Tahini
-
250
g
Natural Soy Yogurt
To Serve:
-
15
g
Fresh Coriander
or flat parsley, finely chopped
-
1
-
SuperValu Pomegranate
de-seeded
Za'atar Glaze:
-
1
tbsp
Maple Syrup
-
3
tbsp
Oil
-
0.5
tbsp
Smoked Paprika
-
2
tbsp
Soy Sauce
or tamari
-
2
tbsp
Za’atar
Method
- Soak the wooden skewers in cold water to avoid burning on the barbeque or use metal skewers.
- Cut the cauliflower into florets and wash. Remove the tender smaller leaves and cut them in half lengthwise.
- Add the cauliflower florets and leaves to a large saucepan and fi ll it with just boiled water, a generous pinch of salt and the ground turmeric.
- Cook on high heat for approx 7-8 mins until the cauliflower is almost cooked but still hard enough to hold its shape.
- Mix the za'atar glaze ingredients together until well combined.
- Pour half of this mixture into a mug along with 2 tbsp of tamari or soy sauce and mix well, this sauce will be for the mushrooms. Keep the remaining 1/2 of the za’atar glaze for drizzling over the fi nished skewers.
- While the cauliflower is cooking, fry off the mushrooms. Try to keep them in larger pieces so that they can fi t on the skewers easily.
- Fry the mushrooms in 1/2 tbsp of oil on high heat for 4-5 mins until they cook through, add in the za’atar and tamari mixture for the mushrooms and spread around to coat. Cook for a further minute and remove from the pan. Leave to cool.
- Mix the ingredients for the tahini cream together.
- Remove the skewers from the water and build your skewers. Be careful to keep the cauliflower from falling apart.
- Grill the fi lled skewers on medium heat until they char slightly on each side. Spray with a little oil to encourage more caramelisation.
- To plate up, lay 2-3 skewers per plate, drizzle over the za’atar glaze, and decorate with chopped coriander and pomegranate seeds and serve with tahini cream.
