MIDDLE EASTERN SPICED WHOLE CAULIFLOWER WITH GREEN TAHINI & GHEE HARISSA
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Golden, shawarma-spiced cauliflower brushed with GOOD PHATS Ghee and tahini, roasted until crisp, then finished with green tahini yogurt, pistachio dukkah, and a spoonable ghee harissa.
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PHAT USED: Organic British Grass-Fed Ghee
High smoke point, rich buttery flavour, and perfect for carrying warm spices without burning, ideal for roasting, basting, and finishing.
SERVES: 4
PREP: 25 mins
COOK: 30 mins
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INGREDIENTS
FOR THE ROASTED CAULIFLOWER
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1 whole cauliflower
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2 tbsp GOOD PHATS Ghee
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1 tbsp shawarma spice mix
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2 tbsp tahini
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Sea salt & cracked black pepper
FOR THE GREEN TAHINI
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200g full-fat Greek yogurt
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Zest & juice of 1 lemon
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3 tbsp tahini
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Small handful mint leaves, picked
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Large handful coriander
FOR THE PISTACHIO DUKKAH
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1 small handful pistachios
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1 heaped tbsp dukkah spice
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1 tsp za’atar
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Sea salt
FOR THE GHEE HARISSA
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2 heaped tbsp GOOD PHATS Ghee
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4 garlic cloves, thinly sliced
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1 tbsp sundried tomato paste
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1 tsp cumin seeds
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1 tsp sweet smoked paprika
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1 tsp Aleppo chilli flakes
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Sea salt
TO GARNISH
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Small handful dill
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Small handful mint leaves
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Small handful coriander leaves
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Small handful pomegranate seeds
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METHOD
1) Prepare the cauliflower
Remove any large outer leaves and trim the stalk so the cauliflower sits flat.
Parboil in lightly salted water for 5 minutes, then drain and transfer to a roasting tray.
Gently heat the ghee with the shawarma spice mix until melted and fragrant. Brush generously over the cauliflower, then season well with sea salt and cracked black pepper.
Air fry on max crisp for 12–15 minutes, until deeply golden and crisp on the outside.
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2) Make the green tahini
Add the coriander, mint, lemon zest, lemon juice, tahini, and ¼ of the Greek yogurt to a food processor.
Blend until smooth and vibrant.
Transfer to a bowl, reserve a little for drizzling, then fold through the remaining yogurt. Season to taste and set aside.
3) Make the pistachio dukkah
Lightly crush the pistachios using a pestle and mortar. Add the dukkah spice, za’atar, and a pinch of sea salt.
Spread on a tray and toast in the oven at 160°C until lightly golden and fragrant. Set aside.
4) Make the ghee harissa
Add the ghee, sliced garlic, sundried tomato paste, cumin seeds, smoked paprika, and Aleppo chilli flakes to a small pan.
Warm gently over low heat until the garlic turns lightly golden and aromatic. Season with sea salt and remove from the heat.
Once the cauliflower is cooked, brush over the tahini, then sprinkle generously with the pistachio dukkah.
5) Plate & finish
Spread the green tahini yogurt across the base of a large serving plate.
Place the crusted cauliflower in the centre.
Drizzle over the warm ghee harissa and finish with torn dill, mint, coriander, and a scattering of pomegranate seeds.
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Chef’s Tip
For an extra layer of flavour, brush the cauliflower halfway through cooking with more spiced ghee. This dish works beautifully as a centrepiece serve with grilled meats or as part of a Middle Eastern-style spread.
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