Thursday, February 13, 2020 |


BBQ Cauliflower Shwarma Flatbread

Pickled KG purple top Milan turnip, pomegranate, rose & tahini yoghurt

 

Chef de partie, Johnno, has developed a tasty vegan dish this month. Available in our restaurant throughout February and March 2020.

 

This is a slow cooked smoky cauliflower dish perfect for a winter supper or a light lunch, accompanied with a rich dressing inspired by Middle Eastern flavours whilst incorporating Estate grown produce. Served on a warm Welbeck Estate flatbread this is a Doddington favourite. This recipe is suitable for vegans.

 

Ingredients

If an ingredient is marked with a * it is available from our award-winning Farm Shop.

 

BBQ cauliflower

  • 1 large English cauliflower*
  • 2 garlic cloves minced*
  • 1 TBSP ground coriander*
  • 1 TBSP ground cumin*
  • 1 TBSP ground cardamom*
  • 1 TSP cayenne pepper*
  • 2 TSP fine sea salt (we recommend Maldon)*
  • 2 TSP smoked paprika*
  • 2 TSP freshly squeezed lime juice*
  • 100ml coconut oil*
  • 300 ml Coconut milk*

Pickled turnips

  • 2 large Kitchen Garden turnips*
  • 100 ml red wine vinegar*
  • 70 g caster sugar*
  • 2 star anise*
  • 1 bay leaf*
  • Pinch of sea salt*

Tahini dressing

  • 210g coconut yogurt
  • 70g tahini*
  • 2ml Nielsen Massey rose extract
  • Fresh chopped coriander & mint*

 

2 Welbeck flatbreads*

Pomegranate molasses*

Fresh pomegranate seeds

 

Method

  1. Start with the pickled turnips, place all ingredients apart from the turnips into a pan and bring to the boil making sure sugar has dissolved then cool. Peel turnips removing the entire skin, then dice 2cmx2cm, place into a sterilised kilner jar with the pickle mix, this will last in the fridge for at least 3 months.
  2. Lightly toast the spices in a frying pan over medium heat to awaken them then cool, whilst waiting remove all outer leaves of the cauliflower but maintain the core and keep whole. We keep the young fresh cauliflower leaves for brining.
  3. Mix all of the toasted spices thoroughly with the coconut milk and oil, whisk together to create a paste and add the lime juice last whilst whisking. The consistency should be smooth and glossy.
  4. Apply around 1/3 of the mix to cauliflower with pastry brush, making sure it is completely coated and is consistent all over, it is important to make sure that the stems underneath and inside are also coated.
  5. We cook our cauliflower on a big green egg barbeque over Lincolnshire coal, however we realise this isn’t practical in the colder months! So we suggest you place your cauliflower in the oven on a cooling rack in tray at 150c to make sure the air can circulate around the cauliflower. This will take 2 hours to become extra tasty and tender. Every 30 mins you should baste the cauliflower with your spice and coconut mix.
  6. Whilst waiting for the cauliflower, make your dressing by incorporating the yoghurt, tahini and rose extract in a bowl and add rough chopped coriander and mint to the mix (we add the stems of the coriander as well as the leaf for a stronger flavour). Once the mix is consistent, refrigerate until ready to plate.
  7. When the cauliflower is cooked to perfection carefully remove from oven, rest for 10 mins. Whilst resting, place flatbreads in oven for 4 mins to warm through then slice to desired portion size, carefully remove the cauliflower florets from the stem and place on flatbread.
  8. Place drained turnips on flatbread and dress with tahini dressing, we garnish with fresh pomegranate, micro coriander and a light drizzle of pomegranate molasses.
  9. Serve to excited family, guests or treat yourself!

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