Smoky Vegan Cauliflower Shawarma

Step 1

Light up your smoker for BBQ Roasting. You’re aiming for between 350-400°F /180-200°C.

Step 2

Remove a few of the outer leaves of the cauliflower & trim the stalk with a knife – you want to level it off so the cauliflower will sit flat on the grill.
Add 1”/2.5cm of water to the bottom of a deep pot and steam the cauliflower for 8-10 minutes with the lid on. Drain well on a wire rack and cool slightly.

Step 3

For the marinade: mix the harissa paste, olive oil & masala spices in a bowl, then use to evenly coat the cauliflower. You can double the recipe depending on the size of the cauliflower.

Step 4

Transfer the cauliflower to your BBQ Smoker, sprinkle with sea salt, put your lid on and add a couple of Oak Smoking Wood Chunks for smoky flavour. Let it cook for 40 mins at a temperature of 350-400°F/180-200°C.

Step 5

Whilst your cauliflower is cooking, you can mix the sauce ingredients in a bowl.

Step 6

After the 40 minutes test the internal temperature of the cauliflower with a probe thermometer, you’re aiming for 152°F/67°C – this will ensure the cauliflower is cooked but not too soft. If it’s not quite there, replace the lid and cook until done and if you prefer it softer, cook for a little longer.

Step 7

Move the cauliflower onto a serving dish, then pour the yoghurt sauce over it and sprinkle with pomegranate seeds (optional) for a beautiful pop of colour & enjoy! 

Tips

• If you don’t have a temperature probe, you can use a skewer or cocktail stick to judge whether the cauliflower is tender enough for your taste. It should look deep brown in colour and smell amazing.
• Once your food is on the grill, you can add some smoking wood – a handful of chips or 1-2 chunks will give you a kick of smoky flavour.
• When you’re finished cooking, you can put the fire out by putting the lid on and closing all 4 vents on the smoker – you can reuse the charcoal that’s left for your next cook.