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Shawarma-spiced paneer & cauliflower pilaf

While shawarma is usually made with meat in the Levantine tradition, this veggie spin is just as filling, rich and aromatic.

SERVES 4 PREP 20 mins plus overnight marinating

COOK 1 hr 10 mins EASY V

1 small cauliflower, broken into florets, stalk chopped and leaves kept whole
225g block paneer, cut into
2cm cubes
2 tbsp sunflower oil
75g Belazu Shawarma Paste, plus 1 tbsp
300g basmati rice
1 red onion, thinly sliced
3 bay leaves
700ml vegetable stock
75g raisins
25g flaked almonds small bunch of coriander, finely chopped (optional)

1 Tip the cauliflower florets and stalk, the paneer, half the sunflower oil and the 75g Belazu Shawarma Paste into a large bowl and season well. Toss everything together with your hands to combine, ensuring the paste is massaged into the cauliflower and paneer. Put in the fridge to marinate overnight.

Heat the oven to 200C/180C fan/gas 6. Rinse