Josh Katz's Cauliflower Shawarma Kebabs | BBQ | Waitrose

Author, chef and restaurant owner Josh Katz cooks up vegetarian cauliflower shawarma kebabs, proving that BBQ doesn’t have to mean meat.

In this dish vegetables really are the star and the spices, butter and harissa tahini sauce make for a beautiful smoky flavour. All served on warm flatbreads and finished with pickled red onions and fresh pomegranate seeds for perfect sharing food.

The last video in our mini BBQ series, we hope you’ve been inspired by our chefs and BBQ experts and picked up some hints and tips along the way. Summer means BBQ, whatever the weather!

Ingredients:
For the pickled red onion
200ml red wine vinegar
3 tbsp golden caster sugar
1 tbsp flaked sea salt
2 bay leaves
1 cinnamon stick
2 tbsp coriander seeds
1 red onion, very thinly sliced

For the cauliflower shawarma kebab
1 cauliflower, about 1kg, trimmed of leaves
1 large red pepper, cut into bitesized squares
1 red onion, cut into bitesized squares
2 tsp ground cumin
1½ tsp ground turmeric
1 tbsp lemon juice
1 clove garlic, finely chopped
100g unsalted butter, softened to room temperature
20g pack dill, leaves picked
25g chives, cut into 1cm batons
25g flat leaf parsley, leaves picked
3 tbsp extra virgin olive oil

For the rose harissa tahini
100g Cooks’ Ingredients Tahini Paste
1 tbsp lemon juice
100ml iced water
1 clove garlic, finely grated
40g Cooks’ Ingredients Ruby Rose Harissa Paste

2 x 200g packs The Levantine Table Handstretched Flatbreads, to serve
2 tbsp pomegranate seeds, to serve
30g Cooks’ Ingredients Toasted Pine Nuts, to serve
1 tbsp Cooks’ Ingredients Pomegranate Molasses, to serve
To view the full recipe | https://bit.ly/3AnM20s
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Видео Josh Katz's Cauliflower Shawarma Kebabs | BBQ | Waitrose канала Waitrose & Partners