1 whole head white cauliflower (green leaves discarded)
for the skhoug:
1 birds-eye chili
3 cloves garlic
1 bunch cilantro
1 bunch parsley
2 teaspoons kosher salt
50 grams ice (a couple of cubes)
2 tablespoons good olive oil
for the tahina:
2/3 cup tahina
1 teaspoon garlic purée
2 tablespoons lemon juice
10 tablespoons cold water
1 tablespoon good olive oil
1 teaspoon kosher salt
halloumi, to taste
pomegranate seeds, to taste
toasted pine nuts, to taste
- First, make the skhoug. Wash and dry all of your herbs thoroughly. Chop up and use stems, roots and all!!!
- Add ice, chili, garlic, and salt to a blender. Puree. Add your herbs and olive oil and puree. Make sure it tastes like good stuff.
- Next, make the tahina by adding the tahina, salt, and garlic purée to the food processor.
- Slowly drizzle in the lemon juice and water. Slowly add the olive oil last until incorporated.
- Finally, prepare the cauliflower. Drop a whole head of cauliflower into boiling water for 2 minutes. Remove the cauliflower and put on a baking sheet. Cut open cauliflower into quarters to expose the inside a bit.
- Season with salt, pepper, and olive oil. Roast at 425° F for 20-30 minutes, making sure to turn halfway through.
- Once nicely roasted, top with skhoug, tahina, halloumi, pomegranate seeds, and toasted pine nuts.
More of The Latest
Patio season is back (as of Wednesday, June 24) as Toronto enters phase two of the province's recovery plan. We might have to sit six feet away from one another,…
Ingredients for the fried chicken: 4 chicken legs (thigh and drumstick separated) for the marinade: 2 cups buttermilk 3 Tbs sambal oelek (chili paste) 3 Tbs tamarind concentrate (or…
Ingredients 1 28fl oz can San Marzano tomatoes, whole 1 small Spanish onion, thinly sliced 30ml water 3 Tbs butter, divided ½ cup cream, whipping or light 4 cups rigatoni,…