serves
2-4
prep
25 minutes
cook
15 minutes
difficulty
Easy
serves
2-4
people
preparation
25
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
For the cauliflower
- 1 cauliflower
- ½ cup (125 ml) olive oil
- ¼ cup zaatar spice
For the zhug
- ½ cup parsley
- ½ cup coriander (cilantro)
- 3 garlic cloves
- 6 green chillies
- ½ tsp (2.5 ml) cumin
- ½ tsp (2.5 ml) cardamom
- 45 ml olive oil
- ½ lemon, juiced
To garnish
- ¼ cup zhug (see recipe)
- ¼ cup pomegranate seeds
- ¼ cup tahini
- ¼ cup pine nuts, toasted
- ½ lemon, juiced
- 2 tbsp parsley, chopped
- Olive oil
Instructions
1. For the zhug: place; parsley, cilantro, garlic cloves, green chilies, cumin, cardamom, olive oil, and lemon In a food processor and blitz.
2. For the cauliflower: Turn on half the grill to med-high or 375°F (190°C). Square off the ends of the cauliflower and then cut into 3 steaks leaving as much of the core attached as possible (there will be some extra on the ends that can be grilled in florets). Season with olive oil and cover in zaatar spice and salt to season.
3. Place cauliflower on the heated side of the grill. Char cauliflower on both sides. Move to the indirect heated side of the barbeque and cook 10 mins with the lid closed.
4. Plate the cauliflower steak and top with zhug, pomegranate seeds, tahini, pine nuts, lemon juice and parsley.
Note
• Cooking times and temperatures will vary depending on the size and type of your barbeque.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
