Whole roasted cauliflower

By Anthony Rose
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Vegetarian roasted cauliflower with cheese
SERVES
2

Ingredients

Cauliflower

  • 1 head of cauliflower
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 6 tbsp tahini, thinned with a little extra water if necessary
  • 4 tbsp shredded halloumi
  • 4 tbsp toasted Pakistani pine nuts or another variety if needed
  • 4 tbsp pomegranate seeds

Zhug

  • 1 bunch fresh cilantro
  • 1 bunch fresh parsley
  • 1 bird’s eye chili or red finger chili
  • 2 Tbsp minced garlic
  • 1 Tbsp Kosher salt
  • 4 ice cubes
  • 2 Tbsp olive oil

Directions

  1. Preheat the oven to 425F. Bring a large pot of salted water to a boil – the pot should be big enough to fit the whole cauliflower. Clean any excess greens from your cauliflower.
  2. Drop the cauliflower into the boiling water, floret side down, and let poach for two to three minutes.
  3. Remove from the water and let sit on a baking sheet for five minutes so the steam can escape and the cauliflower can dry out a bit. Leave the cauliflower on the baking sheet, and score an X into the top of it about two inches deep.
  4. Once the cauliflower has stopped steaming, drench it in olive oil and season with salt and pepper. Roast it on the baking sheet in the oven for 20 minutes or so, until you get some caramelization on the outside. Don’t be afraid of some good char; its delicious!
  5. While the cauliflower roasts, make the skhug. Combine the cilantro, parsley, chili, garlic, salt, ice an olive oil in a blender. Blend until it becomes a paste.
  6. To serve, put your cauliflower on a plate and garnish with the tahini first, then the skhug, flowed by the halloumi and finishing with the pine nuts and pomegranate seeds. Stab with a steak knife and serve whole. 
 

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