Cauliflower Shawarma with Pomegranate, Pinenuts and Rose | Guest Recipes | Nigella's Recipes

Print meIntroductionIf there were a single dish – the dish – that has come to symbolise Berber & Q, a ‘signature’ so to speak, it would be our cauliflower shawarma.As featured inBerber & QIngredientsServes: 4-8For the tahina sauce100 grams tahini paste1 tablespoon lemon juice (optional)1 clove of garlic (minced, optional)100 millilitres iced waterFor the shawarma-spiced butter40 grams unsalted butter (softened to room temperature)juice of 1 lemon1 clove of garlic (minced)1½ tablespoons finely chopped fresh coriander1 tablespoon ground cinnamon1 tablespoon ground sumac1½ teaspoons ground cumin½ teaspoon ground allspice1 pinch of ground nutmeg1 pinch of ground cardamomFor the cauliflower1 whole cauliflowerFor the garnish4 tablespoons tahina sauce (see above)1 tablespoon pomegranate molasses1½ tablespoons pinenuts (toasted)1 small green chilli (finely chopped)2 tablespoons pomegranate seeds1 teaspoon dried culinary rose petals1 tablespoon roughly-chopped flatleaf parsleyextra virgin olive...