Dancing for disco cauli

This recipe from Liverpool’s Maray combines the British winter veg staple with Middle Eastern flavours.

Renowned restaurant Maray in Liverpool is championing one of the UK’s most delicious winter staples in this recipe for so-called ‘disco cauli’.

It’s obvious where the inspiration for the name of dish comes from; disco cauli is a visual and veggie feast with Middle Eastern flavours, placing veg at the very centre of the dish.

It’s all part of the One Planet Plate campaign to help diners choose greener options, whether that’s eating choosing more plant-based food, meals made with zero waste or sustainable seafood. Over 2,000 restaurants have created their own One Planet Plates and made their closely guarded recipes available online to help inspire delicious and sustainable eating beyond the doors of their venues.   

Even if Liverpool is far from where you live, bring Maray’s show-stopping disco cauli into the comfort of your own home, a dish inspired by the vibrant Marais neighbourhood in Paris.

Combine a seasonal staple with Middle Eastern flavours to create a Disco Cauli at home. 

Disco Cauli

Serves 1-2

½ blanched cauliflower

50ml chermoula (North African mix of herbs and spices, the recipe can be found here)

50ml harissa

50ml natural yoghurt (can be removed so that the dish is vegan)

50ml tahini

1 tbsp pomegranate seeds

1 tbsp flaked almonds

½ tbsp chopped parsley

Shake of paprika

½ tsp sea salt.


In a pan, bring water to boiling point and add 1/2 tsp of turmeric to the water.

Add your halved cauliflower and blanch for 10-13 minutes depending on size.

Once this is boiling, get a suitable sized container and fill it with ice and water.

Once the cauliflower is blanched, ensure it is cooked by inserting a knife into the core. If it goes through easily then they are ready for the ice bath. 

Place the blanched cauliflower into the oven and roast for 10-15 minutes until the outside is golden brown.

Transfer to plate and season the cauliflower with sea salt. 

Firstly, cover the cauliflower with tahini, then follow with chermoula, next harissa and lastly the yoghurt.

Then garnish with flaked almonds, pomegranate seeds, chopped parsley and paprika to complete.


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