Chou-fleur "Shawarma"

Ingredients for Cauliflower "Shawarma"

• 1 medium cauliflower, leaves still attached

• 3 cuillères à soupe d'huile d'olive

• 3 generous tbsp spice mix (see below)

• 1 dried chilli

• 1 tablespoon plus 1/2 teaspoons coriander seeds

• 1 tablespoon plus 1 3/4 teaspoons cumin seeds

• 2 1/2 teaspoons ground allspice

• 1 1/4 teaspoons white pepper

• 1/2 cuillères à café de curcuma moulu

• 1 heaped tsp sea salt

• 2 large onions, peeled and sliced

• 1 cuillère à soupe d'huile d'olive

• 1/2 cuillères à café de sel

• 1 cuillère à café de sucre

• 1 citron

• Scant cup tahini paste

• 120ml d'eau

• 3 tablespoons roasted pine nuts

• 1 teaspoon sumac (Optional)

• Crispy pita

Preheat your oven to 191°C. Crack the dried chilli open and shake out the seeds. Place the deseeded chilli on a baking tray with the coriander and cumin seeds and roast for six minutes. Remove from the oven and allow to cool entirely on the tray. Crumble the chilli between your fingers then grind all the roasted spices to a powder. Mix with dried ground spices and store in an airtight container.

Increase oven temperature to 204°C. Place the whole cauliflower, leaves and all, in an ovenproof saucepan that fits it snugly. Fill the bottom of the pan with enough water to just cover the stem and leaves. Drizzle the oil all over the florets and sprinkle with the spice mix and sea salt—it will look like a lot, but you want a layer of spice as a crust. Place in the oven and roast for 1–1 1/2 hours. You will know it is cooked when you can insert a small knife through the centre of the cauliflower all the way down into the stem and it goes in easily.

While the cauliflower is cooking, place the sliced onions in a frying pan with the oil and salt and fry on a low heat until they start to soften and go golden. Add the sugar and continue cooking until the onions are caramelized and brown. Remove from the heat.

Halve the lemon. Mix the tahini paste in a small bowl with the juice from one half of the lemon and the salt. Add 100ml of water (a little less than half a cup) and mix well. Continue mixing and adding water very slowly until the paste loosens to a creamy texture.

Carefully lift the cooked cauliflower out of the water and cut it into thick slices, including the stem and the leaves, which will taste great after the slow-cooking.

Divide the cauliflower between two plates. Squeeze the juice from the remaining half of the lemon all over, then top with the caramelized onions and tahini paste. Garnish with the pine nuts and the sumac (if using) and serve with the crispy flat bread.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.