cauliflower shawarma

023/18: Cauliflower Shawarma

023/18 – Cauliflower Shawarma:

Some time ago I saw pictures of a great Cauliflower Shawarma dish by Berber and Q. Recently Tim (@silverbackgrill) cooked it and shared the recipe with me, it’s been on my list for a while now and I finally got round to cooking it. Really glad that I did too!

The Prep:

I trimmed the cauliflower taking the outer leaves off and also some of the stalk, I should have left the stalk as some of the florets came off when I was cooking it. The cauli was cooked in boiling, salted water for 10 minutes. Whilst it was cooking I made the tahini sauce/paste with tahini, lemon juice, garlic and salt. I then made a Shawarma spice mix with butter, cinnamon, sumac, cumin, allspice, nutmeg and caradamom. The shawarma butter/spice mix was rubbed into the cauliflower on all sides.

A full chimney of Oxford Charcoal Sweet Chestnut Lumpwood was poured over the base of the Weber Kettle then left for 10 minutes to settle before I added a chunk of Oak from Smokewood Shack.

The Cook:

The Cauli was placed on the grill, I put the base facing down to start with so I could gauge how hot the fire was! The recipe says to move it around frequently, blacken the cauli and keep adding more of the butter mix through the cook.

cauliflower shawarmaI cooked it direct over the heat throughout.cauliflower shawarma

Time to Eat:

With the Cauli sufficiently blackened I took it off the grillcauliflower shawarmaNow, the interesting part! Tahini sauce, pomegranate molasses, rose petals, pine nuts, chopped parsley and pomegranate seeds on top of the cauli followed by a bit of rapeseed oil.cauliflower shawarmaPretty hard to get the presentation right with so many items but I did my best!cauliflower shawarmaI added the broken florets to the front of the big cauli and dressed them too.cauliflower shawarma


Really surprised by this dish. Must be about 150 blog posts in now and I believe this is the first veg dish I have cooked which is a bit embarrassing. The combination of flavours was fantastic, we both really enjoyed it and I felt full up afterwards. The pomegranate molasses stood out, always nice to use that in a dish.

Overall, a cracking dish and one I will be cooking more often. Just need to find more equally good veg dishes and I will cook some more!

Cook Difficulty: 1/5 
Cook Duration: Quick: 1/5
Cook Equipment: Weber Kettle
Cook Method: Direct
Charcoal: Oxford Charcoal Sweet Chestnut
Smoking Wood: Smokewood Shack Oak
Cook temperature: 250c
Cook time: 10 minutes
Internal temperature: N/A
Notes: Work on my presentation next time!


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