Roasted Harissa Cauliflower
A quick and impressive vegan lunch with a kick. Making your own rose harissa is really simple, you can even leave out the rose for a more classic paste.
Ingredients
1.5 tsp coriander seeds
0.5 tsp caraway seeds
0.75 tsp cumin seeds
5 tsp olive oil
2 Tbsp shallot, peeled, finely chopped
3 garlic cloves, peeled, stem removed, finely chopped
1 red chilli, destemmed, deseeded, roughly chopped
2 dried chillies
1 tsp dried rose petals
1 tsp rose water
2 tsp smoked paprika
2 Tbsp tomato purée
2 Tbsp lemon juice
1 pinch sugar
0.5 tsp salt
water, as needed
For the cauliflower
500 g cauliflower, cut into wedges
olive oil, as needed
To serve
hummus, as needed
paprika oil, as needed
Instructions
STEP 1/4
Preheat the oven to 200ºC
Add coriander seeds, caraway seeds and cumin seeds into the frying pan
Heat over a high heat for 2-3 minutes until toasted
Transfer the toasted spices into the mill jar and set aside
STEP 2/4
Add 1 tsp of olive oil, shallot, garlic and chopped red chilli into the frying pan
Cook over a medium heat for 5 minutes or until soft
Transfer the contents of the frying pan into the mill jar
STEP 3/4
Add dried chilli, 4 tsp of olive oil, rose petals, rose water, paprika, tomato purée, lemon juice, sugar, salt and water into the mill jar
Attach the Mini Chopper attachment to the machine
Blend on speed Max until smooth
(Tip: Add more water if needed)
STEP 4/4
Coat cauliflower wedges in oil
Brush cauliflower with harissa
Place cauliflower on the baking tray
Roast – 10 minutes, 200ºC and then turn the cauliflower over
Roast – 10 minutes, 200ºC
Serve
Serve the cauliflower with hummus and paprika oil
Roasted Harissa Cauliflower
A quick and impressive vegan lunch with a kick. Making your own rose harissa is really simple, you can even leave out the rose for a more classic paste.
Ingredients
1.5 tsp coriander seeds
0.5 tsp caraway seeds
0.75 tsp cumin seeds
5 tsp olive oil
2 Tbsp shallot, peeled, finely chopped
3 garlic cloves, peeled, stem removed, finely chopped
1 red chilli, destemmed, deseeded, roughly chopped
2 dried chillies
1 tsp dried rose petals
1 tsp rose water
2 tsp smoked paprika
2 Tbsp tomato purée
2 Tbsp lemon juice
1 pinch sugar
0.5 tsp salt
water, as needed
For the cauliflower
500 g cauliflower, cut into wedges
olive oil, as needed
To serve
hummus, as needed
paprika oil, as needed
Instructions
STEP 1/4
Preheat the oven to 200ºC
Add coriander seeds, caraway seeds and cumin seeds into the frying pan
Heat over a high heat for 2-3 minutes until toasted
Transfer the toasted spices into the mill jar and set aside
STEP 2/4
Add 1 tsp of olive oil, shallot, garlic and chopped red chilli into the frying pan
Cook over a medium heat for 5 minutes or until soft
Transfer the contents of the frying pan into the mill jar
STEP 3/4
Add dried chilli, 4 tsp of olive oil, rose petals, rose water, paprika, tomato purée, lemon juice, sugar, salt and water into the mill jar
Attach the Mini Chopper attachment to the machine
Blend on speed Max until smooth
(Tip: Add more water if needed)
STEP 4/4
Coat cauliflower wedges in oil
Brush cauliflower with harissa
Place cauliflower on the baking tray
Roast – 10 minutes, 200ºC and then turn the cauliflower over
Roast – 10 minutes, 200ºC
Serve
Serve the cauliflower with hummus and paprika oil