Middle Eastern Spiced BBQ Cauliflower Skewers
The Happy Pear
The Happy Pear
Recipe - SuperValu Online
Middle Eastern Spiced BBQ Cauliflower Skewers
Prep Time30 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 head of cauliflower
1 tbsp ground turmeric
250g oyster mushrooms or mushrooms of choice
250g natural soy yogurt
4 tbsp light tahini
Juice of 1/2 lemon
2 tbsp za'atar
2 tbsp tamari or soy sauce
1 tbsp maple syrup
3 tbsp oil
1/2 tbsp smoked paprika
1 pomegranate, deseeded
15g fresh coriander/flat parsley, finely diced
Directions
- Soak the wooden skewers in cold water to avoid burning on the barbeque or use metal skewers.
- Cut the cauliflower into florets and wash. Remove the tender smaller leaves and cut them in half lengthwise.
- Add the cauliflower florets and leaves to a large saucepan and fill it with just boiled water, a generous pinch of salt, and the ground turmeric.
- Cook on high heat for approximately 7-8 minutes until the cauliflower is almost cooked but still hard enough to hold its shape.
- Mix the za'atar glaze ingredients together until well combined.
- Pour half of this mixture into a mug along with 2 tbsp of tamari or soy sauce and mix well. This sauce will be for the mushrooms. Keep the remaining ½ of the za’atar glaze for drizzling over the finished skewers.
- While the cauliflower is cooking, fry off the mushrooms. Try to keep them in larger pieces so that they can fit on the skewers easily.
- Fry the mushrooms in ½ tbsp of oil on high heat for 4-5 minutes until they cook through. Add in the za’atar and tamari mixture for the mushrooms and spread around to coat. Cook for a further minute and remove from the pan. Leave to cool.
- Mix the ingredients for the tahini cream together.
- Remove the skewers from the water and build your skewers. Be careful to keep the cauliflower from falling apart.
- Grill the filled skewers on medium heat until they char slightly on each side. Spray with a little oil to encourage more caramelisation.
- To plate up, lay 2-3 skewers per plate, drizzle over the za’atar glaze, and decorate with chopped coriander and pomegranate seeds. Serve with tahini cream.
30 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Cauliflower (1 Piece)
€1.89
Funky Soul Ground Turmeric (37 g)
€0.89€24.05/kg
Signature Tastes Oyster Mushroom (100 g)
€2.99€29.90/kg
Alpro Simple Smooth Plain Soya Yogurt Alternative (500 g)
€2.49€4.98/kg
Meridian Light Tahini (270 g)
€4.95€18.33/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
Schwartz Za'atar Seasoning (35 g)
€3.05€87.14/kg
Kikkoman Soy Sauce (150 ml)
€3.50€23.33/l
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
SuperValu Olive Oil (500 ml)
€3.69€7.38/l
Funky Soul Smoked Paprika (39 g)
€0.89€2.28/kg
SuperValu Loose Pomegranate (1 Piece)
€0.99
SuperValu Fresh Coriander (25 g)
€1.19€47.60/kg
Directions
- Soak the wooden skewers in cold water to avoid burning on the barbeque or use metal skewers.
- Cut the cauliflower into florets and wash. Remove the tender smaller leaves and cut them in half lengthwise.
- Add the cauliflower florets and leaves to a large saucepan and fill it with just boiled water, a generous pinch of salt, and the ground turmeric.
- Cook on high heat for approximately 7-8 minutes until the cauliflower is almost cooked but still hard enough to hold its shape.
- Mix the za'atar glaze ingredients together until well combined.
- Pour half of this mixture into a mug along with 2 tbsp of tamari or soy sauce and mix well. This sauce will be for the mushrooms. Keep the remaining ½ of the za’atar glaze for drizzling over the finished skewers.
- While the cauliflower is cooking, fry off the mushrooms. Try to keep them in larger pieces so that they can fit on the skewers easily.
- Fry the mushrooms in ½ tbsp of oil on high heat for 4-5 minutes until they cook through. Add in the za’atar and tamari mixture for the mushrooms and spread around to coat. Cook for a further minute and remove from the pan. Leave to cool.
- Mix the ingredients for the tahini cream together.
- Remove the skewers from the water and build your skewers. Be careful to keep the cauliflower from falling apart.
- Grill the filled skewers on medium heat until they char slightly on each side. Spray with a little oil to encourage more caramelisation.
- To plate up, lay 2-3 skewers per plate, drizzle over the za’atar glaze, and decorate with chopped coriander and pomegranate seeds. Serve with tahini cream.