Fat Pasha Inspired Cauliflower

Fat Pasha Inspired Cauliflower

Fat Pasha Inspired Cauliflower

1 head cauliflower, green leaves removed
1 tablespoon Za’atar
1 tablespoon olive oil
Salt and pepper to taste

For the spicy parsley sauce:
Pinch of dried chilli flakes
3 cloves of garlic
Half bunch parsley
Half bunch cilantro
2 teaspoons salt
2 tablespoons olive oil
1/2 cup of ice

For the tahini:
1/3 cup tahini
2 cloves of garlic
2 tablespoons lemon juice
¼ cup water
1 tablespoon olive oil
1 teaspoon salt

To garnish:
¼ cup pomegranate seeds
½ cup pine nuts, toasted

Preheat oven to 425 F.

Bring a large pot of salted water to a boil. Have a cooking sheet with tin foil prepared. Add the cauliflower to the boiling water and cook for 2 minutes. Remove the cauliflower from the water and place on the sheet pan and score the top to expose the middle slightly. Drizzle with the olive oil, za’atar and a pinch of salt and pepper. Bake the cauliflower in the oven for 30 minutes, or until the cauliflower is golden and beginning to crisp.

Meanwhile, in a food processor combine all of the ingredients for the spicy parsley sauce. Pulse until combined. Set the sauce aside and give the bowl a quick rinse! Add all of the ingredients for the tahini except for the water. While the food processor is going, gradually add the water until you achieve the right consistency. (You may not need all of it). If you like lemon feel free to add an extra squeeze for flavour.

When the cauliflower is ready, drizzle both sauces on top and sprinkle on the pomegranate and pine nuts. Stick in a knife and serve and enjoy!