Baharat Cauliflower

As vegan cuisine rises to celebrity status, we’re finding and using fresh produce in new and exciting ways every mealtime. The humble vegetable is no longer cast to the wayside, relegated to side salads and fighting for first place on the table. Gone are the days where a simple steam and sprinkle of salt will do. From swapping pasta for spiralized zucchini, to substituting beef patties with Portobello mushrooms, vegan cuisine gives rise to a whole new meaning of pleasure and excitement and frankly, I’m here for it.

I’ve always had a passion for cooking, and I think it comes from my childhood in the Middle East. Growing up surrounded by vibrant spices and flavours, I loved helping mum in the kitchen. Just like the culture, Middle Eastern cuisine is rich in tradition, passion and history, and is born from deep-rooted diversity across Asia and neighbouring countries such as Iran, Egypt, and Turkey.

Before we get into one of my favourite vegan recipes of all time, I think it’s really important to understand the history of a certain cuisine before enjoying the explosions of flavor that come from combining traditional herbs and authentic seasonings. Did you know that many Middle Eastern recipes are grilled or baked with olive oil? Our foods are rarely fried (hello, health benefits!), so cooking in this way reduces calories (bonus) whilst retaining intense flavour (double bonus!)
Exotic spices also come to mind when I think of genuine Middle Eastern cooking, and there is no shortage of those in our deliciousness department. Cinnamon, cloves, nutmeg, cumin, coriander, black pepper, chili  peppers, thyme, and garlic swirl around my senses as I reminisce, and some of those are going to be key players in our recipe today. As I reflect over my childhood, I think fondly of Baharat, describing it in what I can only say is a cosy, fragrant and pleasant blend of spices - not dissimilar to the traditional and equally warm, charming flavour of India’s Garam Masala. Combining Baharat with another favourite of mine - Tahini - these make up some of the absolute staples in my mum’s kitchen (and served over warm pita? Drool!)

In this recipe, we’re going to blend key herbs and spices to create a beautiful balance of sweet and spicy Baharat that accentuates our main ingredient - cauliflower. Deeply roasted and smoked to perfection, whole cauliflower comes alive with a slather of homemade tahini and a generous sprinkle of genuine Baharat.

Ingredients

• 1 whole cauliflower
• Ice water
• Smashed toasted almonds (to serve)

For the Baharat

• 5 cloves
• 1 tsp cardamom seeds 1 tsp cinnamon
• 1⁄4 tsp nutmeg
• 1 tbsp paprika
• 1 tsp turmeric

Step 1 - Combine all dry ingredients in a small bowl and set to one side

For the Tahini coating:

• 3 tbsp Tahini
• 20 ml lemon juice 20 ml olive oil
• 10 ml fresh water

Step 2 - In a large bowl, combine all wet ingredients and stir well

Step 3 - Add in 1 tbsp of the Baharat spice and stir well. Set to one side

Herb dressing:

• 1⁄2 bunch of coriander 1⁄2 bunch of chives
• 20 ml of lemon juice 1⁄2 lemon zested
• In a large bowl, combine all wet ingredients and stir well.
• Add in 1 tbsp of the Baharat spice and stir well. Set to one side.
• draft
• Salt and pepper, to taste 

Step 4: Combine all ingredients in a small bowl, and set aside for later

Method

1. Preheat oven to 220C
2. Bring a large pot of water to the boil
3. Once boiling, blanch the whole cauliflower for approximately 7 minutes
4. Submerge the cauliflower into ice water until cooled
5. Remove from ice water, and pat dry with a clean cloth or kitchen paper
6. draft
7. draft
8. Using clean hands, rub tahini coating into the cauliflower, using your fingers to massage it into the florets Sprinkle Baharat blend to coat
9. Place uncovered into a pan, and roast in the oven for 40 minutes, or until golden brown
10. Remove from oven and leave to cool
11. Serve with a drizzle of herb dressing Garnish with smashed toasted almonds

With a diverse flavour profile and a really sneaky way to get picky eaters enjoying veggies, you’ll feel right at home with this dish. I have meat-eating friends who will happily substitute a roast chicken with my Baharat cauliflower! So from my family to yours, I hope you enjoy this modern take on a traditional, Middle Eastern classic.