Ingredients
Cauliflower:
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1 cauliflower
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1/2 cup (120 milliliters) olive oil
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1/4 cup (60 milliliters) zaatar spice
Skhug:
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1/2 cup (120 milliliters) parsley
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1/2 cup (120 milliliters) cilantro
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3 garlic cloves
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6 green chilies
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1/2 teaspoon (2.5 milliliters) cumin
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1/2 teaspoon (2.5 milliliters) cardamom
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3 tablespoons (45 milliliters) olive oil
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1/2 lemon, juiced
To garnish:
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1/4 cup (60 milliliters) Skhug (see recipe)
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1/4 cup (60 milliliters) Pomegranate seeds
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1/4 cup (60 milliliters) tahini
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1/4 cup (60 milliliters) Pine nuts, toasted
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1/2 lemon, juiced
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3 tablespoons (45 milliliters) parsley, chopped
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Olive oil
Directions
Skhug:
- In a food processor place; parsley, cilantro, garlic cloves, green chilies, cumin, cardamom, olive oil, and lemon, blitz.
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 three 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.
- 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 ten minutes with the lid closed.
Finish:
- Plate the cauliflower steak and top with skhug, pomegranate seeds, tahini, pinenuts, lemon juice, and parsley.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque
