Filled with creamy halloumi, this dish is put in the oven until it’s crunchy and charred on the outside but warm and soft on the inside. It’s topped off with all the fixings, including a homemade skhug, which is a Middle Eastern hot sauce.
Courtesy of Chef Anthony Rose of Fat Pasha.
Related: Bar Buca’s Burrata
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ingredients
Cauliflower
Toppings
Skhug
Tahini Dressing
directions
Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Prepare a sheet pan with aluminium foil.
Remove the outer green leaves of the cauliflower as well as any browning stems or florets. Rinse thoroughly.
Once water comes to a rolling boil, add the full head of cauliflower into boiling water for 7 minutes.
Remove the cauliflower from the water and place on the sheet pan and score down the centre to expose the middle slightly.
Massage salt, pepper and olive oil into the cauliflower.
Put the cauliflower into the oven at 425°F for 10 minutes or until charred.
Pull it out of the oven and crack the top open enough to fill with shredded halloumi.
Put the cauliflower head back into the oven for 4 minutes.
For the skhug: in a blender or food processor, mix together all ingredients.
For the tahini dressing: in a blender or food processor, mix together all ingredients.
To assemble: plate the cooked cauliflower and drizzle with tahini dressing and skhug.
Top the dish with pine nuts and pomegranate seeds.