Harissa Cauliflower Traybake Recipes

HARISSA CAULIFLOWER TRAYBAKE

Steps:

• Preheat the oven to 220°C/425°F/gas 7.
• Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters. Quarter the peppers and halve the tomatoes, removing and discarding the seeds. Break the unpeeled garlic bulb into cloves. Mix it all in a large sturdy roasting tray with 2 tablespoons each of olive oil and red wine vinegar, the harissa, a pinch of sea salt and black pepper and a good splash of water.
• Cover the tray tightly with tin foil, put it on a medium heat on the hob, and when it starts to sizzle, transfer it to the oven for 40 minutes.
• Get the tray out of the oven, remove the foil, tilt the tray and spoon all the delicious juices into a little jug for later. Return the tray to the oven for 20 minutes, to get golden.
• Place the couscous in a bowl, add a pinch of salt and pepper, then just cover with boiling kettle water, and cover.
• Pick most of the mint leaves into a blender, blitz with 6 tablespoons of yoghurt until smooth, then ripple it back through the remaining yoghurt.
• Fluff up the couscous. Warm the reserved juices. Squeeze the soft garlic out of the skin. Serve it all together, sprinkled with mint leaves.

HARISSA CAULIFLOWER PILAF

Steps:

• Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf.
• Heat the oven to 200C/180C fan/gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden.
• Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts.
• Remove the cauli from the oven, tip into a dish and squeeze over the juice from one of the lemon wedges. Drain the rice and tip into the roasting tin. Pour over the infused stock, and mix well. Stir in the sultanas, half the almonds, the dill, chickpeas, and half the cauliflower. Cover the tin with a double layer of foil, sealing well, then bake for 30 mins until the rice is tender and stock is absorbed.
• Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.