Shawarma Butter Cauliflower Steaks with Tahini & Zhoug - Ainsley Harriott

Ingredients

• 120g butter (or plant-based butter), softened
• 1 clove of garlic, minced
• 1 tsp ground cumin
• ½ tsp sweet smoked paprika
• ½ tsp ground allspice
• ½ tsp ground cinnamon
• ¼ tsp turmeric
• sea salt & freshly ground black pepper
• 1-2 heads of cauliflower, cut into 4 x 1.5-inch steaks
• 3 tbsp tahini paste
• 1 small clove of garlic, minced
• 4-5 tbsp Greek yoghurt (or plant-based yoghurt)
• ½ lemon for squeezing
• For the Zhoug Dressing
• 2 medium-hot green chillies, deseeded if you prefer
• 1 clove of garlic, peeled
• 30g of fresh coriander, roughly chopped
• 10g of fresh flat-leaf parsley leaves, roughly chopped
• 3-4 cardamom pods, husks discarded, seeds crushed
• good pinch of ground cumin
• 4-5 tbsp olive oil