Overview
This crowd-pleasing recipe proves beyond all doubt that a Big Green Egg isn’t just for meat. It also shows off two of the EGG’s eight modes: roasting the veg and baking the flatbreads. If you have access to a Half Moon Perforated Grid, the recipe demonstrates how its holes allow more of the smoke to infuse into the veg as it roasts; if not, use a Baking Tray or rectangular Drip Pan instead. The spices and seasonings for the cauliflower can be replaced with a pre-made shawarma blend if you prefer.
MAKE THE FLATBREADS
Mix the flour, yeast and salt in a large bowl and make a well in the middle. Pour the oil and water into the well, then gradually incorporate the flour to create a dough. Knead until the dough is smooth, then leave to rest for 1-2 hours, until doubled in size. Knock the dough back and form into six balls (or more if you prefer smaller breads). Leave until needed.
SET UP YOUR EGG
Set up your EGG with the ConvEGGtor Basket topped with a Stainless Steel Grid. Place a Half Moon Baking Stone on one side, and a Half Moon Perforated Grid on the other. Your target temperature is 200°C.
Place the cauliflower florets and onion slices in a large bowl and toss with the spices, seasonings and olive oil.
ROAST YOUR VEG
Pour the cauliflower and onions into the Half Moon Perforated Grid and cook for 30-40 minutes, turning from time to time until caramelised all over. You are looking for a light char, not a burnt crust.
Meanwhile, assemble the salad and make the tahini sauce: whisk all the ingredients in a large bowl and gradually add dribbles of cold water. At first, the tahini will form a lumpy paste, but keep adding water and whisking until it loosens into a smooth, silky sauce.
COOK YOUR FLATBREADS
On a floured work surface, use a rolling pin to flatten each dough ball into 5mm-high rounds. Cook on the Baking Stone for 2-3 minutes, turning halfway through. Do this in batches – don’t overcrowd the stone.
When everything is ready, spoon the roasted cauliflower and onions onto warm flatbreads, then add a little salad and a drizzle of tahini sauce. Wrap up the flatbreads before cutting them into smaller tasting portions if required.
