Middle Eastern Spiced BBQ Cauliflower SkewersMiddle Eastern Spiced BBQ Cauliflower Skewers
Middle Eastern Spiced BBQ Cauliflower Skewers
Middle Eastern Spiced BBQ Cauliflower Skewers
The Happy Pear
The Happy Pear
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Recipe - SuperValu Online
RFM2023-Skewers-600x360.jpg
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
  1. Soak the wooden skewers in cold water to avoid burning on the barbeque or use metal skewers.
  2. Cut the cauliflower into florets and wash. Remove the tender smaller leaves and cut them in half lengthwise.
  3. 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.
  4. Cook on high heat for approximately 7-8 minutes until the cauliflower is almost cooked but still hard enough to hold its shape.
  5. Mix the za'atar glaze ingredients together until well combined.
  6. 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.
  7. 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.
  8. 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.
  9. Mix the ingredients for the tahini cream together.
  10. Remove the skewers from the water and build your skewers. Be careful to keep the cauliflower from falling apart.
  11. Grill the filled skewers on medium heat until they char slightly on each side. Spray with a little oil to encourage more caramelisation.
  12. 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
1 head of cauliflower
SuperValu Cauliflower  (1 Piece)
SuperValu Cauliflower (1 Piece)
€1.79
1 tbsp ground turmeric
Funky Soul Ground Turmeric (37 g)
Funky Soul Ground Turmeric (37 g)
€0.89€24.05/kg
250g oyster mushrooms or mushrooms of choice
Signature Tastes Oyster Mushroom (100 g)
Signature Tastes Oyster Mushroom (100 g)
€2.99€29.90/kg
250g natural soy yogurt
Alpro Simple Smooth Plain Soya Yogurt Alternative (500 g)
Alpro Simple Smooth Plain Soya Yogurt Alternative (500 g)
€2.49€4.98/kg
4 tbsp light tahini
Meridian Light Tahini (270 g)
Meridian Light Tahini (270 g)
€4.95€18.33/kg
Juice of 1/2 lemon
SuperValu Loose Lemons (1 Piece)
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
2 tbsp za'atar
Schwartz Za'atar Seasoning (35 g)
Schwartz Za'atar Seasoning (35 g)
€3.05€87.14/kg
2 tbsp tamari or soy sauce
Kikkoman Tamari Gluten Free Soy Sauce (250 ml)
Kikkoman Tamari Gluten Free Soy Sauce (250 ml)
€3.49€13.96/l
1 tbsp maple syrup
Signature Tastes Maple Syrup (332 g)
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
3 tbsp oil
SuperValu Olive Oil (500 ml)
SuperValu Olive Oil (500 ml)
€3.69€7.38/l
1/2 tbsp smoked paprika
Funky Soul Smoked Paprika (39 g)
Funky Soul Smoked Paprika (39 g)
€0.89€2.28/kg
1 pomegranate, deseeded
SuperValu Loose Pomegranate (1 Piece)
SuperValu Loose Pomegranate (1 Piece)
€0.99
15g fresh coriander/flat parsley, finely diced
SuperValu Fresh Flat Leaf Parsley (25 g)
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg

Directions

  1. Soak the wooden skewers in cold water to avoid burning on the barbeque or use metal skewers.
  2. Cut the cauliflower into florets and wash. Remove the tender smaller leaves and cut them in half lengthwise.
  3. 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.
  4. Cook on high heat for approximately 7-8 minutes until the cauliflower is almost cooked but still hard enough to hold its shape.
  5. Mix the za'atar glaze ingredients together until well combined.
  6. 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.
  7. 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.
  8. 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.
  9. Mix the ingredients for the tahini cream together.
  10. Remove the skewers from the water and build your skewers. Be careful to keep the cauliflower from falling apart.
  11. Grill the filled skewers on medium heat until they char slightly on each side. Spray with a little oil to encourage more caramelisation.
  12. 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.