Cauliflower shawarma, pomegranate, tahini and pine nuts

INGREDIENTS

cauliflower 1 whole

80 g

tahini

2 tbsp

lemon juice

garlic 1-2 cloves, crushed

sea salt flakes

pomegranate molasses 1 tbsp (thinned down with water)

2 tbsp

pomegranate seeds

pine nuts 1½ tbsp toasted

dried rose petals 1 tsp (optional)

flat-leaf parsley 1½ tbsp, finely chopped

unsalted butter 100g, softened to room temperature

lemon 1, juiced

garlic 1 clove, crushed

1 1/2 tbsp

coriander

1 tbsp

ground cinnamon

1 tbsp

sumac

1 1/2 tsp

ground cumin

1/2 tsp

ground allspice

nutmeg a pinch of grated

1 pinch

ground cardamom