Roast Harissa Cauliflower
- Mar 13, 2022
- 2 min read
A colourful and vibrant dish packed full of flavour and a beautiful mix of textures. A light meal, great as a main course or side dish.
Shopping List
Serves 1-2
Cauliflower - 1
Olive Oil - 2 tbsp + Extra
Harissa Paste - 2 tbsp
Garlic Cloves - 2
Lemon Juice - 1/2
Sweet Paprika - 1 tsp
Turmeric - 1/2 tsp
Thyme - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Sweet Potato - 1 or 2
Boiled Water - 1 cup
Pine Nuts - 1 handful
Kale - 2 handfuls
Salt Flakes (preferably smoked) - 1 pinch
Fresh Red Chilli soaked in Apple Cider Vinegar - Garnish
Method
Prep 30 minutes | Cook 40 - 45 minutes
Harissa Marinade
Add to a bowl 2 tablespoons of the olive oil, the harissa paste, garlic cloves, lemon juice, sweet paprika, turmeric, thyme, cayenne pepper.
Mix the ingredients together well.
Cauliflower
Cut the cauliflower into florets.
Wash the florets thoroughly and then drain.
Add the florets to the harissa marinade and mix, making sure every piece of cauliflower is fully coated.
Add the florets to an oven dish/tray (deep enough so you can add some liquid).
Put in the oven for 20 minutes at 200°C
Now prepare the sweet potato
After 20 minutes of cooking, add 1 cup of boiled water and baste the florets.
After 10 minutes baste the florets and do again after another 10.
Sweet Potato
Peel and cut the potato into medium sized cubes.
Add to an oven dish and drizzle with olive oil.
Pine nuts
Take your pine nuts and add to a frying pan on a medium heat.
Toast until golden in colour.
Once done, leave to the side to cool.
Kale
Wash the kale and then pat dry with kitchen paper.
Add a drizzle of olive oil to a frying pan on a medium heat.
Now add the kale to the pan, making sure to toss so it is evenly coated in the oil.
Next add a pinch of the smoked salt flakes.
Garnish (if you'd like)
Slice your fresh chilli, as much as you'd like and pop into a small dish, cover in apple cider vinegar, let them soak up, so you end up with a yummy mix of sweetness and heat.
You are now ready to serve! Add the kale first then top with your cauliflower, sweet potatoes and then a garnish of your pine nuts and chilli's.
Tips
If you don't fancy fresh chilli on top but would still like some heat, add some dried chilli flakes to your tamarind sauce mixture.
A drizzle of balsamic glaze is very complimentary. Even some olive mustard goes nicely (can be purchased at London Borough Market)!
Comments