Complex Shawarma Spice adds depth of flavor to slabs of grilled (or roasted cauliflower). A drizzle of tangy, nutty, and garlicky tehina sauce adds another layer of dimension to this dish. It could be a main or side dish, hot off the grill, or at room temperature to make ahead. When trimming the cauliflower head, keep in mind to have enough stem remaining in order to slice into steaks while holding them together, as much as possible.
Ingredients
1 large head of cauliflower (or Romanesco), stem end trimmed and tough outer leaves removed
½ c olive oil
1 tsp harissa paste
¼ tsp sea salt
1 tbs + 2 tsp Culinaria Creations Shawarma Spice
3 tbs black sesame paste (such as Japanese black sesame paste)
2 tbs tahini
Juice of half a large lemon
1/8 of a preserved lemon, seeded and minced
1 large clove garlic, minced
2 tbs cold water
1 ½ tbs date molasses, or 1 tbs honey
Finely chopped parsley
Ground sumac
Directions
Prepare a charcoal grill to hot and white coals.
Slice the cauliflower head into 1 ½”-2” steaks. Handle gently to avoid as much breakage as possible. Place the steaks on a foil-lined sheet pan. Whisk the olive oil, harissa, sea salt, and the Shawarma Spice together. Using a pastry brush apply the mixture evenly to both sides of the steaks.
Oil the grill grates and place about 4” above the coals. Place the steaks on the grates and grill until moderately charred on both sides and tender throughout. The steaks could also be oven-roasted at 350°.
In the meantime, make the tehina sauce: combine the black sesame paste, tahini, lemon juice, preserved lemon, garlic, and water in a mini food processor. Blend until smooth. Add a little extra salt to taste, or more cold water to thin to desired pourable consistency.
Plate the cauliflower, drizzle with the date molasses, then the tahina sauce. Garnish with the parsley and sumac. Serve hot or at room temperature.