Hot appetizers · The home kitchen
Whole Cauliflower
A whole roasted cauliflower makes a striking centerpiece for a vegetable-led mezze meal. Tender florets and browned edges meet creamy tahini, salty feta, toasted almonds and a restrained drizzle of pomegranate molasses. Steaming before roasting helps the thick core become tender without leaving the outside overcooked or excessively dark. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Whole Cauliflower recipe
- Serves
- 6
- Prep
- 20 min
- Cook
- 60 min
- Rest / chill
- 5 min
- Total
- 85 min
Ingredients
- 1 whole cauliflower, about 1 kg
- 30 ml olive oil
- 1 tsp salt
- 60 ml tahini
- 30 ml lemon juice
- 60–90 ml water
- 1 small garlic clove, grated
- 75 g feta, crumbled
- 30 g sliced almonds, toasted
- 15 ml pomegranate molasses
Method
Trim leaves and base while keeping the head intact. Steam cauliflower over boiling water for 15 minutes, until a knife enters the stem with some resistance.
Heat oven to 220°C/425°F. Place cauliflower in a roasting dish, brush with oil and sprinkle with salt. Roast 40–45 minutes until browned and the core is fully tender.
Whisk tahini, lemon and garlic with 60 ml water, adding up to 30 ml more for a pourable sauce.
Rest cauliflower 5 minutes. Spoon over sauce, scatter feta and almonds and drizzle with molasses. Cut into wedges to serve.
Make it your own.
- Steam before roasting so the core cooks evenly.
- Add water gradually to tahini; it thickens before it loosens.