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 people20 minutes30 minutes
oyster or mushrooms of choice
0.5 - Lemon
juice of half lemon
250gNatural Soy Yogurt
or flat parsley, finely chopped
1 - SuperValu Pomegranate
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.