Harissa Roasted Cauliflower
Directions
- 1Remove the leaves and base of the cauliflower and par boil for 5 minutes.
- 2Make the harissa marinade by combining 2 tsp harissa paste, 1 tsp paprika, 1 tsp agave and 1 tsp olive oil.
- 3Remove the cauliflower, dry it off, and coat with the marinade. Roast at 170 degrees Celcius until crispy but not brown (roughly 40 mins).
- 4Make the lemony garlicky yogurt by whisking together 250g of yogurt, 1 diced garlic clove, a squeeze of 1/4 lemon with 1/2 tsp of xanthan gum.
- 5Dice up 1 shallot, 1/2 a chilli and a bunch of coriander and fry in evoo with pine nuts.
- 6Plate up the yogurt, then cauliflower, drizzle with tahini dressing (2 parts tahini, 1 part soy sauce, 3 parts water) and top with your fried aromatics.
Ingredients
- 1 cauliflower
- 2 tsp harissa paste
- 1 tsp paprika
- 1 tsp agave
- 1 tsp olive oil
- 250 g yogurt
- 1 garlic clove
- 0.25 lemon
- 0.5 tsp xanthan gum
- 1 shallot
- 0.5 chilli
- 1 bunch coriander
- 1 handful pine nuts
- 2 parts tahini
- 1 part soy sauce
- 3 parts water
Equipment
potbaking sheetovenwhiskfrying panknife