Roasted cauliflower & tahini
- 1 cauliflower, green leaves discarded
- 1/2 green chilli
- 3 garlic cloves
- 1 small bundle of cilantro
- 1 small bundle of parsley
- 3 teaspoons seasalt
- 50 grams ice (a couple of cubes)
- 2 tablespoons olive oil
- 2/3 cup tahini paste
- 1 teaspoon crushed garlic
- 2 tablespoons lemon juice
- 10 tablespoons cold water
- 125 grams halloumi cheese, cubed
- seeds of 1/2 a pomegranate
- 65 grams pine nuts, roasted
For 1 roasted cauliflower:
Preheat oven the to 220 degrees C. Start preparing the cauliflower. Place the whole cauliflower in a large pan in boiling water for 2 minutes, take it out and drain excess water. Place on a baking sheet on a baking tray, cut it in 4 even pieces and let it roast for 20-30 minutes (turn them after 10-15 min to their other side). The cauliflower is ready when it has a nice brown crust.
When the cauliflower goes into the oven, start preparing the sauces and toppings.
Make the zhug by blending 1/2 green chilli, 3 garlic cloves, 1 small bundle of cilantro, 1 small bundle of parsley, 2 teaspoons sea salt, 50 grams ice (a couple of cubes) and 2 tablespoons olive oil in a small blender/bullit and set aside.
Then make the tahini dressing, by blending 2/3 cup tahini paste, 1 teaspoon crushed garlic, 2 tablespoons lemon juice, 10 tablespoons cold water, 1 tablespoon olive oil ,1 teaspoon sea salt in a small blender/bullit as well.
Then roast the pine nuts until golden brown and do the same with the halloumi.
Take the cauliflower out of the oven and sprinkle it with the two dressings, roasted pine nuts, pomegranate seeds, and the halloumi.