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Muhammara roasted cauliflower quinoa and halloumi
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5 from 1 vote

Muhammara with Roasted Cauliflower, Quinoa and Halloumi

Delicious vegetarian dish from Aleppo, Syria to impress your family and friends.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Middle Eastern
Keyword: Muhammara, Muhammara Dip
Servings: 2 people


Muhammara Dip

  • 2 Italian peppers
  • 35 g walnuts
  • 35 g breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon aleppo pepper chilli flakes
  • ½ teaspoon smoked paprika
  • 1 garlic clove
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon cumin

Rest of the ingredients

  • ¼ cauliflower head
  • 1 teaspoon sweet paprika
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoon raisins
  • Quinoa
  • 1 block halloumi
  • Chopped mint
  • Pommegranate
  • Olive oil
  • Lemon juice


Muhammara Dip

  • Preheat the oven to 200Cº. Roast the Italian peppers for about 25 minutes or until the skin has blackened.
  • Take the peppers out, leave them to cool and remove the skin. Leave the oven on as it will be used for the cauliflower. Transfer into a food processor and add the walnuts, breadcrumbs, olive oil, chilli flakes, smoked paprika, garlic, lemon juice, maple syrup and cumin.
  • Blend all the ingredients until uniform and smooth consistency.

To prepare the rest of the ingredients

  • Cut the cauliflower into small florets, coat with some olive oil and sweet paprika and bake it for about 30 minutes. When the cauliflower has been in the oven for 10 minutes, add raisins to the baking tray to bake them together with the cauliflower for a further 15 minutes. Take the tray out of the oven and leave aside.
  • To cook the quinoa, use 1:2 ratio, so double the amount of water for the quinoa you are going to cook and leave the pan uncovered while cooking it. When all the water has evaporated, your quinoa will be ready to go.
  • Cut the halloumi into slices and grill on a skillet pan until golden.
  • On the side of a plate, add the Muhammara sauce, then add the cooked quinoa on the centre of the plate topped with the roasted cauliflower and raisins. Finally, add the Halloumi on the top. Garnish with pomegranate and chopped mint and drizzle some olive oil and lemon juice.