Roasted Cauliflower Head

This dish is an ode to the transformative power of roasting vegetables. Cauliflower, humble and often overlooked, becomes the star when it's roasted to golden, crispy-edged perfection. Inspired by Levantine and Mediterranean flavors, this roasted cauliflower is anything but plain — it’s a flavor-packed centerpiece you’ll crave again and again.

The real punch comes from the vibrant skhoug — a spicy, herbaceous Yemeni hot sauce blitzed with chili, cilantro, parsley, garlic, and a whisper of ice to keep the color bold and fresh. It's a contrast of heat and brightness that dances beautifully with the creamy, garlicky tahina drizzle. Finished with juicy pops of pomegranate, buttery pine nuts, and chewy grilled halloumi, each bite is a perfect balance of soft, spicy, crunchy, and cool.

Whether served as a striking vegetarian main or a dramatic side, this dish is designed to wow — both visually and on the palate. It’s a celebration of color, texture, and bold flavor — perfect for a dinner party or an elevated weeknight meal.

Yield

4 servings

Prep Time

15 Min

Cook Time

30 Min

Total Time

45 Min

Ingredients

• 1 whole head white cauliflower (leaves removed)
For the skhoug:
• 1 birds-eye chili
• 3 cloves garlic
• 1 bunch cilantro
• 1 bunch parsley
• 2 tsp kosher salt
• 50g ice (a few cubes)
• 2 tbsp good olive oil
For the tahina:
• ⅔ cup tahina
• 1 tsp garlic purée
• 2 tbsp lemon juice
• 10 tbsp cold water
• 1 tbsp good olive oil
• 1 tsp kosher salt
To garnish: halloumi, pomegranate seeds, toasted pine nuts (all to taste)

Instructions

1. Make the skhoug: Wash and dry the herbs thoroughly, including stems and roots. Chop roughly.
2. Add chili, garlic, ice, and salt to a blender. Purée briefly. Add herbs and olive oil; blend until vibrant and smooth. Adjust seasoning.
3. Make the tahina: In a food processor, combine tahina, garlic purée, and salt. Slowly drizzle in lemon juice and cold water until smooth. Finish with olive oil.
4. Prep cauliflower: Boil whole head in salted water for 2 minutes. Remove, place on baking sheet, and quarter partially to expose interior.
5. Season with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20–30 minutes, flipping halfway, until browned and tender.
6. To serve, top with skhoug, tahina, grilled halloumi, pomegranate seeds, and toasted pine nuts.

Notes

Skhoug can be made ahead and refrigerated for up to 5 days. The tahina sauce also keeps well — store in an airtight container and stir before using.

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