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Shereen and Mark’s Middle Eastern Roast Cauliflower and Coleslaw

“These are two of our favourite sharing recipes for a summer lunch – and they go perfectly together!”

Shereen Nanjiani and Mark Smith

Shereen Nanjiani MBE, journalist, broadcaster and BBC Radio Scotland presenter and her husband, Mark Smith, Digital Director of Newsquest Media Group conjure up two summer treats for us. Here are their fantastic recipes:


Shereen’s (Cheat’s) Middle Eastern Roast Cauliflower


1 small cauliflower

Dollop mayonnaise

One cup Panko breadcrumbs (more if you want it crunchier)

Spices of your choice (eg 1 tsp cumin, 1 tsp chilli & 2 tsps sumac)


Chop the cauliflower into florets and put in a bowl with the mayonnaise (not too much) and mix until all florets are coated in mayo.

In a separate bowl, mix the Panko breadcrumbs with spices of your choice – but vary the spices and amounts every time!

Roast in the oven for approx 25 mins until cauliflower is soft and coating is crunchy.


Mark’s Coleslaw


2 large carrots, grated

1 red onion, finely sliced

5 leaves savoy cabbage, shredded

1 teaspoon cajun spice




Put the shredded cabbage leaves (having removed the central leaf spine) in a large bowl, sprinkle with a teaspoon of salt, stir slightly and leave for 30 mins.  This softens the tough leaves.  

Once that’s done, add the onion and carrots and mix thoroughly. 

Next add mayonnaise, just enough to coat the ingredients slightly without swamping them, and stir again. 

Finally add the cajun spice and stir, tasting as you go.

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