Angus & Oink
When your own butcher pops past during filming, and declared “thats amazing!!” You know you’re onto a winner.
This whole cauliflower feeds 4 easily and bangs with amazing flavour that is accentuated by the wood smoke flavour from the Ninja Woodfire.
Shawarma seasoning and then dressed to kill, there are so many flavours and textures that make this dish a real crowd pleaser and ideal for sharing.
150g Natural Yoghurt
2 small Red Chillies
Bunch Coriander Leaf
Chopped Hazelnuts or Pine Nuts
2 Medium Red Onions
1 Can Chickpeas
2 Tbsp Sesame Oil
2 Tbsp Lemon Juice
1 Jar Roaster Red Peppers
1 tsp Salt
3 Tsp Zatar Seasoning
For the Shawarma Cauliflower
Red Pepper Hummus
Pre cook your cauliflower in a sauce pan that fits the size of the veg. Trim any discoloured leafs but keep as many as possible.Steam the cauliflower for around 15 mins until tender into the core.
Start Ninja Wood Fire with all purpose blend pellets in the hopper at 150C and set for 30mins on smoke setting. Allow to pre-heat for 10 mins
Spritz the cauliflower with olive oil and liberally sprinkle the Shawarma seasoning over the top. Close the lid of the Wood Fire and allow to cook for 30 mins.
Once cooked and piping hot, add an abundance of toppings to the cauliflower. Sauce the top and sides with pomegranate molasses (you can find this in most supermarkets), this coating gives a great surface for the toppings to stick to! Add the nuts for nice crunch, chillies for heat, Pomegranate fruits for a blast of freshness. Add natural yogurt, fine diced red onion and chives for a multi coloured flourish.
For The Hummus
add the drained chickpeas, roasted bell peppers, sesame oil (or tahini), a squeeze of lemon juice and a good pinch of salt
Spoon in the za'atar seasoning to add authentically middle eastern flavours. Blitz in a blender for a minute and spoon onto the cauliflower and flat bread. Add Red Dawg Apache A&O hot sauce for a spike of heat.
Serve this in slices like you would a cake. Add the hummus and a flat bread to make it a meal!!