Recipe: Josh Katz’s BBQ Cauliflower Shawarma, pomegranate, tahini & pine nuts

Chef Josh Katz of Berber & Q is known for cooking meat over charcoal, but he has another creation that has become a signature dish: his BBQ cauliflower shawarma. Katz shares his recipe with us below.

Ingredients

Serves 2-4

1 whole cauliflower
Shawarma-spiced butter
40g unsalted butter, softened to room temperature
1 lemon, juiced
1 garlic clove, minced
1½ tbsp coriander, finely chopped 

Shawarma spice mix

1tbsp cinnamon
1tbsp sumac
1½ tsp ground cumin
½ tsp pimento (allspice)
Pinch of nutmeg
Pinch of ground cardamom
Tahini
80g raw tahini
25ml lemon juice, freshly squeezed
1-2 garlic cloves, crushed or finely chopped 
½ tbsp Maldon Salt

For garnish

2 tbsp pomegranate seeds
1 tbsp pomegranate molasses (thinned down with water)
1½ tbsp pine nuts, toasted
1 tsp dried rose petals
1½ tbsp parsley, finely chopped

Method:

1. Trim the outer cauliflower leaves, but don’t be afraid to leave some on – they have great taste and add to the aesthetic of the dish when burnt and crisped on the barbecue.

1. Place the cauliflower in enough salted water to cover and bring to the boil on a high heat. Once the water is boiling, turn the heat down to medium so it has a gentle roll, and continue to cook for approximately 8-10 minutes.  The intention is to par-cook the cauliflower before finishing it on the BBQ. It should be removed from the water when pierced firmly with a knife whilst retaining some resistance.

1. Whilst the cauliflower is in the water, prepare the tahini. Whisk all the ingredients in a large bowl and gradually add ice-cold water. At first the tahini will form a lumpy paste, but continue to add liquid and keep whisking until it gradually turns into a smooth and silky sauce. The amount of water is determined by the individual preference for consistency. 

1. Make the shawarma-spiced butter by combining the softened butter, minced garlic, lemon juice and shawarma spice mix in a blender. Fold in the chopped coriander to combine. 

1. Brush the cauliflower liberally all over with the butter, and where possible, try and get beneath the floret canopy to reach the inner sections of the cauliflower. Retain some of the butter for brushing at a later stage.

1. Prepare a BBQ for grilling. If using charcoal, bank the coal to one side for direct grilling and leave an area for indirect cooking. When the BBQ is searing hot, grill the cauliflower on direct heat until such time that it blackens on its outer edges. Turn the cauliflower throughout so as to ensure that it gets colouration all over. The aim is to burn the cauliflower in parts. This lends not only flavour, but also is pleasing on the eye and a key aspect of the presentation. Throughout the cooking process continue to brush with any leftover butter. 

1. Once the cauliflower has been sufficiently grilled to satisfaction and is cooked through, remove from the heat and transfer to a plate. Spoon over the tahini sauce and pomegranate molasses, and finish the dish by sprinkling the rose petals, pine nuts and chopped parsley over the top. An optional drizzle of olive oil adds a nice glossy finish. 

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