Fat Pasha Inspired Cauliflower 10 Steps
Preheat oven to 425 ̊F.
Bring a large pot of salted water to a boil. Prepare a sheet pan with aluminum foil, set aside.
Remove the outer green leaves of the cauliflower as well as any browning stems or florets. Rinse thoroughly.
Once water comes to a rolling boil, add the cauliflower and cook for 2 minutes.
Remove the cauliflower from the water and place on the sheet pan and score down the centre 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 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.
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.
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!