Roasted Cauliflower With Harissa Sauce Recipes

ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE

Steps:

• Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
• Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
• Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
• Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.

ROASTED CAULIFLOWER SALAD WITH HARISSA CHICKPEAS

Steps:

• Heat the oven to 425 (220 C) degrees.
• Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.
• Meanwhile, heat the remaining tablespoon oil in medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 10-12 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.
• Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta and gently mix together.
• Transfer to a serving bowl and serve.

HARISSA-ROASTED CAULIFLOWER STEAKS

Steps:

• To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20-23 minutes if you like a slightly crispier texture).
• Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp.
• To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa.

ROASTED CAULIFLOWER WITH HARISSA SAUCE

Steps:

• Roasted Cauliflower: Preheat oven to 425 degrees.
• Place the cauliflower on a rimmed baking sheet and drizzle with olive oil. Mix well, then shake the pan to evenly distribute cauliflower in one single layer. Season with salt and cumin seeds.
• Roast, shaking pan after about 10 minutes. Continue roasting until tender and browned around the edges, 15 to 20 minutes, depending on the size of cauliflower pieces.
• Remove from oven and transfer to a serving dish. Garnish with herbs. Serve with Harissa Dipping Sauce.
• Harissa Dipping Sauce: Combine ingredients. Cover and refrigerate for at least an hour before serving. Taste and add more harissa if you want the dip spicier. I used the entire recipe yield of harissa which was about 4 tablespoons total stirred into 1/2 cup of the yogurt and mayonnaise.

HARISSA CARROTS AND CAULIFLOWER

Steps:

• Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
• Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
• Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.