Recipe: Whole cauliflower shawarma with pistachio yogurt

This recipe offers a creative twist on a classic, bursting with spices

Whole cauliflower shawarma with pistachio yogurt
This cauliflower shawarma is perfect for a tasty meal
(Image credit: Nassima Rothacker)

This impressive cauliflower dish can be a midweek dinner, or a fuss-free centrepiece to wow your guests, says Nisha Parmar. Serve it on top of couscous, or wrap it up in a flatbread. It also makes a lovely side dish to accompany roast chicken.

Ingredients

  • 1 large cauliflower
  • 1 packet of mixed grains or couscous (soaked in hot vegetable stock) or shop-bought pittas or flatbreads, to serve 
  • pomegranate seeds (optional but pretty), to garnish


For the shawarma paste:

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up
  • 50ml melted butter
  • 50ml olive oil
  • 3 garlic cloves, crushed
  • 1 tsp sweet smoked paprika
  • 1 tsp cayenne pepper (or Kashmiri chilli powder)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • juice of ½ a lemon


For the pistachio yogurt:

  • 75g coriander stalks and leaves
  • 40g shelled pistachios
  • 2 garlic cloves, peeled
  • 2 tbsp lemon juice
  • 250g Greek yogurt 
  • sea salt, to taste


For the salad:

  • ¼ red cabbage, shredded
  • 2 little gem lettuces, sliced
  • 2 carrots, grated
  • 1 red onion, finely sliced
  • handful of mild Lombardi pickled peppers
  • handful of mint leaves
  • ½ lemon, for squeezing
  • tahini, to drizzle


Method

  • Preheat the oven to 200°C. Remove the outer leaves from the cauliflower, keeping some back. Bring a large pan of water to the boil, add the cauliflower and blanch for 5 minutes, then drain and leave for 5 minutes to dry out and cool a little.
  • Mix all the ingredients for the shawarma paste together and rub it all over the cauliflower. Place in a baking tray, with the reserved leaves, and roast for 40 minutes.
  • Meanwhile, make the pistachio yogurt. Blitz the coriander (saving a few leaves to garnish), pistachios (save a few, chopped, to garnish), garlic, lemon juice and Greek yogurt together. Season with salt to taste and set aside.
  • Mix all of the salad vegetables and mint in a bowl, squeeze over the lemon and drizzle over some tahini.
  • Heat the grains (if using), or soak the couscous in vegetable stock, or warm the pittas or flatbreads.
  • Serve the cauliflower on a platter, topped with a drizzle of the pistachio yogurt, the reserved coriander leaves and chopped pistachios, and pomegranate seeds (if using).
  • Tip: prepare all the elements before roasting the cauliflower for half the given time, finishing the cooking once your guests arrive.

Taken from Share: Asian-inspired Dinner Party Dishes by Nisha Parmar, published by Quadrille at £26. To buy from The Week Bookshop for £20.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk.


Sign up for The Week's
Food & Drink newsletter for recipes, reviews and recommendations.