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

• 100g butter, melted

• 1 garlic clove, crushed

• 3tbsp shawarma spice mix

• 3tbsp tahini

• 2tbsp lemon juice

• 100g natural yogurt

• Oil, to grease

• 2tbsp pomegranate molasses

• 3tbsp pomegranate seeds

• Handful coriander

• 2tbsp pine nuts

1 Remove any damaged or dirty outer leaves from the cauliflower but leave firm undamaged green leaves on. Cut 2 x 1½cm thick slices from the centre of each cauliflower, slicing through the root. Set aside the rest of the cauliflower for another recipe.

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

3 Lightly oil the bars of the barbecue and brush the cauliflower steaks all over with a little of the spiced butter. Barbecue in a single layer over low heat for 3540min, 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, place 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, coriander and pine nuts.

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

TIP If you can’t find shawarma spice mix you can make your own – mix 2tsp each ground cinnamon, sumac and cumin, ½tsp each ground allspice and black pepper and ¼tsp each ground nutmeg and cardamom. Store in an airtight jar at room temperature for up to 6 months.