Shawarma-spiced Cauliflower Steaks

Cauliflower takes big flavours really well, and this recipe marries punchy ingredients from the Middle East and North Africa for a dish that will have meat eaters and vegetarians alike fighting for a portion.

Hands-on time 25min. Cooking time about 40min. Serves 4

 2 large cauliflowers

 3tbsp shop-bought or home-made shawarma spice mix, see GH Tip

 100g butter, melted

 1 garlic clove, crushed

 3tbsp tahini

 2tbsp lemon juice

 100g natural yogurt

 Oil, to grease

 2tbsp pomegranate molasses

 3tbsp pomegranate seeds

 Handful fresh coriander, leaves picked 

2tbsp pine nuts

1 Remove any damaged or dirty outer leaves from the cauliflowers, but leave firm, undamaged green leaves on. Cut

2 x 1½cm thick slices from the centre of each cauliflower, cutting through the root. Set aside the rest of the cauliflower for another recipe.

2 Whisk together the shawarma spice mix, melted butter, garlic and plenty of salt. In a separate bowl, whisk tahini, lemon juice and yogurt; set aside.

3 Lightly oil the barbecue bars and brush cauliflower steaks all over with a little of the spiced butter. Barbecue in a single layer over low heat for 35-40min, carefully turning and brushing with more butter a few times during cooking, until cauliflower is tender.

4 Spread half the tahini yogurt on a platter, put the cooked cauliflower steaks on top and brush with any remaining spiced butter. Drizzle over the pomegranate molasses and remaining tahini yogurt, and scatter over pomegranate seeds, fresh coriander leaves and pine nuts.

PER SERVING 457cals, 11g protein, 36g fat (15g saturates), 19g carbs (13g total sugars), 7g fibre