Charred Cauliflower Shawarma “Ragù” on Creamy Cannellini–Tahini Purée with Saffron Pickled Celery, Crispy Capers & Dill

Instructions

1. 1

   Heat the oven to 240°C/465°F (or 230°C fan). Toss the large cauliflower florets and chopped stem with 3 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a large tray (don’t crowd), and roast until aggressively browned at the edges, 18–25 minutes. You’re not aiming for tender—you're aiming for char.

   25 min

   Tip: If your oven runs cool, finish with 2–3 minutes under the broiler/grill to push the color. That deep roast is what makes the cauliflower read like “meat” later.

2. 2

   While the cauliflower roasts, make saffron pickled celery. Bloom saffron (if using) in 2 tbsp hot water for 2 minutes. In a bowl, whisk 1/3 cup White wine vinegar, 2 tsp Sugar, 1/2 tsp salt, and the saffron water. Add 3 stalks Celery (with leaves if you have them), toss, and let it sit at room temp, stirring once or twice.

   10 min

   Tip: January celery is crisp and sweet in a quiet way—pickling gives it a sharp suit and makes the whole plate feel alive.

3. 3

   Make the cannellini–tahini purée. In a blender or food processor, combine 2 cans Cannellini beans, 1/3 cup Tahini (well-stirred), 1 grated garlic clove, 1 Lemon (zest), 2 tbsp lemon juice, 3/4 tsp salt, and 1/2 cup Ice-cold water. Blend until completely silky. Add a splash more cold water until it spreads like hummus but feels a touch looser (it should swoosh on the plate).

   8 min

   Tip: Ice-cold water is my tahini trick: it whips the mixture lighter and brighter, instead of heavy.

4. 4

   Build the cauliflower shawarma “ragù.” In a wide pan over medium heat, warm 3 tbsp olive oil. Add 1 Yellow onion and a pinch of salt; cook until softened and lightly golden, 8–10 minutes. Add 4 cloves Garlic and 2 tbsp Tomato paste and cook 1 minute, stirring, until the paste darkens slightly.

   12 min

   Tip: That quick fry on the tomato paste gives you a deeper, almost caramelized backbone—like you’ve been simmering for hours.

5. 5

   Add spices (2 tsp Ground cumin, 2 tsp Ground coriander, 1 tsp Smoked paprika, 1 tsp Ground turmeric, 1/4 tsp Ground cinnamon, 1/2 tsp Ground allspice, 1 1/2 tsp Aleppo pepper) and stir 20–30 seconds until fragrant. Tip in the roasted cauliflower and chop it up in the pan with your spoon/spatula—some small bits, some bigger. Add 3/4 cup Vegetable stock or water and simmer, stirring occasionally, until the liquid reduces and the mixture turns spoonable and glossy, 6–10 minutes. Finish with remaining lemon juice (to taste) and check salt.

   10 min

   Tip: If it looks dry, add a splash of water; if it looks wet, keep cooking. You want a loose ragù, not a stew.

6. 6

   Crisp the capers. In a small pan over medium heat, heat 3 tbsp Neutral oil. Add 3 tbsp Capers and fry until they open and crisp, 60–90 seconds. Remove to paper towel. (Keep the caper oil—it’s gold.)

   3 min

   Tip: Pat the capers dry before frying or they’ll spit. Use a splatter screen if you have one.

7. 7

   Plate like I would at my kitchen counter: swoosh a generous spoonful of cannellini–tahini purée onto each plate or into a shallow bowl. Pile cauliflower ragù on top. Scatter pickled celery (and a little of its vinegar), crispy capers, 1 cup Fresh dill, and 1/2 cup Fresh parsley. Drizzle with a bit of the caper oil and a final thread of 6 tbsp Extra-virgin olive oil. Finish with 1 tbsp Toasted sesame seeds if you want.

   5 min

   Tip: The whole point is contrast: creamy base, hot spiced ragù, cold pickle, crunchy capers, lots of herbs. Don’t be shy with the dill.