MAKE THE TAHINI SAUCE
Whisk all the tahini ingredients in a large bowl and gradually add ice-cold water. At first the tahini will form a lumpy paste, but keep adding water and whisking until it gradually turns into a smooth, silky sauce of your preferred consistency. Set aside for later.
PREPARE THE CAULIFLOWER
Trim the outer cauliflower leaves, but don’t be afraid to leave some on – they have great taste and add to the aesthetic of the dish when cooked on the EGG.
Make the shawarma-spiced butter by combining the softened butter, minced garlic, lemon juice and shawarma spice mix in a blender. Fold in the chopped coriander. Set aside.
Spread the butter on the cauliflower liberally all over with the shawarma butter. Try to get beneath the floret canopy to reach the inner sections. Retain some of the butter for brushing at a later stage.
SET UP YOUR EGG
Set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 200˚C.
ROAST THE CAULIFLOWER
Place the cauliflower in a Drip Pan and cook for 30 minutes, basting regularly with the remaining butter. Turn from time to time until caramelised all over. You are looking for a light char, not an acrid burnt crust.
Remove the cauliflower from the heat and transfer to a plate. Spoon over the tahini sauce and pomegranate molasses, and finish the dish by sprinkling the rose petals, pine nuts and chopped parsley over the top. An optional drizzle of olive oil adds a nice glossy finish.