Roasted cauliflower, spiced and charred until black and smoky makes such a fantastic kabab. You can cook these on the BBQ or just as I have done in the oven. When you thread the florets onto the skewers, do them sideways so they are against the stalks. This helps keep the cauliflower from falling off the skewers. Serve with loads of flatbreads and chilli sauce so that everyone can roll up their own kebab.
- Pre-heat the oven to 200 degrees fan. Put the oil into a mixing bowl and add the baharat, cumin, pul biber and a good pinch of salt. Mix well. Add the cauliflower and toss together so that it gets completely coated.
- Thread the cauliflower onto 8 skewers – remember if you are using wooden skewers to soak them in cold water for 10 minutes. Place onto a grill rack and roast for 35-40 minutes until charred and tender.
- Meanwhile, tip the labna into a mixing bowl and the garlic and a good pinch of salt. Mix well. Swirl onto a large serving plate and top with the cooked kebabs. Squeeze over the lemon juice and scatter over the pine nuts, pomegranate seeds and coriander. Add the remaining baharat and serve immediately.
2 tbsp olive oil
1 tsp baharat, plus a pinch for garnish
1 tsp ground cumin
½ tsp pul biber
1kg cauliflower, broken into florets
The juice of ½ a lemon
460g labna or thick yogurt
1 clove garlic, crushed
10g toasted pine nuts
100g pomegranate seeds
A small handful of finely chopped coriander leaves