Belazu X The Coconut Collaborative Shawarma & Cr*me Fraiche Cauliflower

10 min
35 min
Belazu X The Coconut Collaborative Shawarma & Cr*me Fraiche Cauliflower


  • Place a medium saucepan on a medium to high heat, add 5tbsp Cornicabra Extra Virgin Olive Oil and when hot add the onion and season well with salt. Cook for 10 minutes, stirring constantly to prevent sticking, then turn the heat down and continue to cook the onion for another 10-15 minutes, until soft, golden and sweet, then remove from pan.

  • In the same pan, combine the couscous and water, add salt and bring up to the boil. Lower heat to a simmer, cover and cook for 10 minutes. Dress with a little olive oil from the onions, then use a fork to separate the grains. Add the caramelised onions, stir through, then taste and add more salt and pepper. Just before serving, add the chopped herbs.

  • While the onions are cooking, heat your oven to 200C fan/220 non-fan. Trim any thick and tough outer leaves from the cauliflower but leave the smaller ones on as they go nice and crispy when roasted. Cut the cauliflower in half, cutting from the stalk towards the outside and if the cauliflower is very large, cut again, into quarters. Season with salt, trying to get some on the inside.

  • Mix the Shawarma paste, The Coconut Collaborative Cr*me Friache and 3tbsp olive oil in a small bowl then spread a good layer of this all over the cauliflower. Try and get some onto the inner layers, either with a spoon or a brush. Tear off a piece of baking paper and place on a baking tray. Place the cauliflower on top and roast in the oven for 10 minutes then turn the pieces over and roast for another 10 minutes, then turn and roast for another 10 minutes. The cauliflower should be quite dark on the outside and soft enough in the middle that the tip of a sharp knife can be inserted. If still not soft enough, continue to roast for another 10 minutes, but reduce the temperature by 20C.

  • To serve, cut the limes in half. Mix some of the remaining Cr*me Fraiche with a little salt to sharpen the flavour. Divide the warm couscous between plates, followed by the cauliflower. Top with pickled onions, seasoned Cr*me Fraiche and serve with a wedge of lime.

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