Stuffed Cauliflower Recipe

Inspired by Lazia

Time1h

Serves4

halloumi cheese, red schug, tahini pomegranate, lemon

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Ingredients

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1
Preheat the Oven
Preheat your oven to 190°C (375°F) to prepare for baking the stuffed cauliflower.
2
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower, ensuring you have a whole head. Boil the cauliflower in salted water for about 8-10 minutes until slightly tender but still firm. Drain and let cool.

3
Prepare the Stuffing
In a mixing bowl, crumble the halloumi cheese. Add red schug, tahini, pomegranate seeds, lemon juice, olive oil, salt, and black pepper. Mix thoroughly until well combined.
4
Stuff the Cauliflower
Once the cauliflower is cool enough to handle, carefully create an opening in the center by removing some of the florets. Fill the opening with the halloumi stuffing, pressing down gently to pack it in.

5
Bake the Stuffed Cauliflower
Place the stuffed cauliflower in a baking dish. Drizzle with a little olive oil and cover with foil. Bake in the preheated oven for 25-30 minutes. Remove the foil for the last 10 minutes to allow the top to brown slightly.

6
Serve
Remove from the oven and let cool for a few minutes. Slice into wedges and serve warm, drizzled with extra tahini and garnished with pomegranate seeds.