Fat Pasha Inspired Cauliflower

15 mins Prep Time

30 mins Cook Time

Written By

TasteToronto

Like many, I've always taken cauliflower for granted; I didn't love it, and I also didn't hate it. I indulged in the occasional buffalo cauliflower bite now and again and had them smothered in ranch dipping at potluck dinners. So, when the server at Fat Pasha insisted that we try the roasted cauliflower on the menu, I was a little hesitant, but figured why not?

Fat Pasha's whole roasted cauliflower is second to none and deserves all the acclaim it gets. Naturally, it was a dish I had to recreate immediately after coming home. For this dish, the cauliflower is roasted whole, then topped with tahini, pomegranate seeds, pine nuts and skhug -- a parsley based hot sauce special to Middle Eastern cuisine.

Here is our take on this wildly famous dish from chef Anthony Rose's popular Middle Eastern restaurant, Fat Pasha.

Ingredients

Roasted Cauliflower

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

Skhug

Pinch of dried chilli flakes, or more if desired
3 garlic cloves
Half bunch parsley
Half bunch cilantro
2 teaspoons salt
2 tablespoons olive oil
1/2 cup ice

Tahini Sauce

1/3 cup tahini
2 garlic cloves
2 tablespoons lemon juice
1/4 cup water
1 tablespoon olive oil
1 teaspoon salt

To Garnish

1/4 cup pomegranate seeds
1/2 cup pine nuts, toasted

Directions

Fat Pasha Inspired Cauliflower

10 Steps

Step 1

Preheat oven to 425 ̊F.
Step 2

Bring a large pot of salted water to a boil. Prepare a sheet pan with aluminum foil, set aside.
Step 3

Remove the outer green leaves of the cauliflower as well as any browning stems or florets. Rinse thoroughly.
Step 4

Once water comes to a rolling boil, add the cauliflower and cook for 2 minutes.
Step 5

Remove the cauliflower from the water and place on the sheet pan and score down the centre to expose the middle slightly.
Step 6

Drizzle with the olive oil, za’atar and a pinch of salt and pepper.
Step 7

Bake the cauliflower in the oven for 30 minutes, or until the cauliflower is golden and beginning to crisp.
Step 8

Meanwhile, in a food processor combine the garlic, parsley, cilantro, salt, olive oil and ice for the skhug. Pulse until combined. Set the sauce aside and give the bowl a quick rinse.
Step 9

Next, make the tahini sauce. Add the tahini, garlic, lemon juice, olive oil and salt to the food processor and pulse. While the food processor is going, gradually add the water until you achieve the right consistency. You may not need all of it. If Add in the lemon juice, feel free to add an extra squeeze for flavour.
Step 10

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