Spiced cauliflower with muhammara

Name: Grilled cauliflower with muhammara recipe
Yield: 5
Ingredients: 1.2kg cauliflower, halved, cut into 8 wedges; 2 tbs extra virgin olive oil; 2 tsp za’atar, plus extra, to serve; Mint leaves, to serve; chopped chives, to serve; lemon wedges, to serve; 4 red capsicums; 3/4 cup (90g) toasted walnuts, plus extra, chopped to serve; 1/2 cup (35g) fresh breadcrumbs; 2 tbs pomegranate molasses, plus extra to serve; 1 tbs lemon juice; 2 tsp Aleppo chilli flakes, plus extra to serve; 1 tbs tomato paste; 2 tsp smoked paprika

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by Georgina Esdaile

Food Editor

Oct 21, 2021

Ingredients (14)

1.2kg cauliflower, halved, cut into 8 wedges
2 tbs extra virgin olive oil
2 tsp za’atar, plus extra, to serve
Mint leaves, to serve
chopped chives, to serve
lemon wedges, to serve

Muhammara

4 red capsicums
3/4 cup (90g) toasted walnuts, plus extra, chopped to serve
1/2 cup (35g) fresh breadcrumbs
2 tbs pomegranate molasses, plus extra to serve
1 tbs lemon juice
2 tsp Aleppo chilli flakes, plus extra to serve
1 tbs tomato paste
2 tsp smoked paprika

Method

1.

For the muhammara, preheat a barbecue grill or chargrill pan to high. Add capsicums, cover and cook, turning occasionally, for 20-25 minutes or until skin is blackened on all sides. Place capsicums in a bowl, cover, and set aside for 15 minutes to steam.
2.

When cool enough to handle, peel skins from the capsicums. Discard skin and seeds. Place capsicum and remaining muhammara ingredients in a food processor and whiz until combined. Season to taste.
3.

Meanwhile, place cauliflower in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes to blanch. Drain and return to the bowl with the oil and za’atar. Season. Place cauliflower on the hot grill, cover and cook for 6-7 minutes each side until lightly charred and tender.
4.

Spoon muhammara into a shallow serving bowl and spread to cover the base. Top with spiced cauliflower. Sprinkle with extra Aleppo chilli, zaatar, walnut, mint leaves and chives. Serve with extra pomegranate molasses and lemon wedges.