It’s the cauliflower that makes this recipe a real favourite. Our Shawarma Paste contains ginger, turmeric, and has a fiery chilli heat, which comes together beautifully with Coconut Collaborative’s Cr*me Fraiche to make a tasty marinade for cauliflower. This dish is topped with pickled onions and lime juice for a zingy sharpness that cuts through the dish. By cooking giant couscous with soft, caramelised onions, then adding rich golden olive oil and chopped herbs, it is given a fresh, complex flavour that works well as an accompaniment to the punchy Shawarma Paste cauliflower steaks.
8tbsp Cornicabra Extra Virgin Olive Oil
2 onions, peeled and finely sliced
Salt and pepper
400g Giant Couscous
15g or small bunch dill, finely chopped
15g or half small bunch, chopped flat leaf parsley (can substitute other herbs)
1 large cauliflower
4tbsp Shawarma Paste
4tbsp Coconut Collaborative Crème Fraiche, plus extra to serve on the side
Pickled red onions – see recipe here
Place a medium saucepan on a medium to high heat, add 5tbsp olive oil and when hot add the onion and season well with salt. Cook for 10 minutes, stirring constantly to prevent sticking, then turn the heat down and continue to cook the onion for another 10-15 minutes, until soft, golden and sweet, then remove from pan.
In the same pan, combine the couscous and water, add salt and bring up to the boil. Lower heat to a simmer, cover and cook for 10 minutes. Dress with a little olive oil from the onions, then use a fork to separate the grains. Add the caramelised onions, stir through, then taste and add more salt and pepper. Just before serving, add the chopped herbs.
While the onions are cooking, heat your oven to 200C fan/220C non-fan. Trim any thick and tough outer leave from the cauliflower but leave smaller ones on as they go nice and crispy when roasted. Cut the cauliflower in half, cutting from the stalk towards the outside and if the cauliflower is very large, cut again, into quarters. Season with salt, trying to get some on the inside.
Mix the shawarma paste, crème fraiche and 3tbsp olive oil in a small bowl then spread a good layer of this all over the cauliflower. Try and get some onto the inner layers, either with a spoon or a brush. Tear of a piece of baking paper off and place on a baking tray. Place the cauliflower on top and roast in the oven for 10 minutes then turn the pieces over and roast for another 10 minutes, then turn and roast for another 10 minutes. The cauliflower should be quite dark on the outside and soft enough in the middle that the tip of a sharp knife can be inserted. If still not soft enough, continue to roast for another 10 minutes, but reduced the temperature by 20C.
To serve, cut the limes in half. Mix some of the remaining crème fraiche with a little salt to sharpen the flavour. Divide the warm couscous between plates, followed by the cauliflower. Top with pickled onions, seasoned crème fraiche and serve with a wedge of lime.