Barbecued tahini cauliflower - The Jewish Chronicle

Ingredients

• 1 whole cauliflower
• Shawarma spiced butter
• 40g unsalted butter, softened
• 1 lemon, juiced
• 1 garlic clove, minced
• 1 tbsp cinnamon
• 1 tbsp sumac
• 1½ tsp ground cumin
• ½ tsp pimento (allspice)
• Pinch of nutmeg
• Pinch of ground cardamom
• 1½ tbsp coriander, finely chopped
• <i>Tahini</i>
• 80g raw tahini
• 25ml lemon juice, freshly squeezed
• 1-2 garlic cloves, crushed or finely chopped
• ½ tbsp Maldon Salt
• <i>For garnish</i>
• 2 tbsp pomegranate seeds
• 1 tbsp pomegranate molasses (thinned down with water)
• 1½ tbsp pine nuts, toasted
• 1 tsp dried rose petals
• 1½ tbsp parsley, finely chopped