ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE
Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa
Provided by Rosie Birkett
Categories Dinner, Main course, Vegetable
Time 1h20m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium
VADOUVAN-ROASTED CAULIFLOWER WITH HARISSA CHICKPEA CURRY
Categories Soup/Stew Roast Cauliflower
Number Of Ingredients 17
Steps:
- Combine chiles, vinegar, sugar, ½ tsp. salt, and ¼ cup water in a small bowl. Let sit at room temperature until ready to use.
- Preheat oven to 450°. Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet. Roast, tossing occasionally, until cauliflower is tender and browned, 30-35 minutes. Transfer to a paper towels to drain.
- Meanwhile, cook shallots in ½ cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 8-10 minutes. Transfer to paper towels with a slotted spoon; season with salt.
- Heat remaining ¼ cup vegetable oil in a large skillet over medium. Add onion and cook, stirring often, until tender, 5-7 minutes. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.
- Whisk in coconut milk, bring to a boil, and cook, whisking occasionally, until curry thickens to the consistency of heavy cream, 5-7 minutes. Add chickpeas and ¼ cup water and cook, stirring occasionally, until mixture returns to a boil. Remove from heat and stir in cilantro stems; season with salt.
- Serve curry over rice topped with drained pickled chiles, roasted cauliflower, fried shallots, and cilantro sprigs.
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- Combine chiles, vinegar, sugar, ½ tsp. salt, and ¼ cup water in a small bowl. Let sit at room temperature until ready to use.
- Preheat oven to 450°. Toss cauliflower with olive oil, vadouvan, and 1 tsp. salt on a rimmed baking sheet. Roast, tossing occasionally, until cauliflower is tender and browned, 30–35 minutes. Transfer to a paper towels to drain.
- Meanwhile, cook shallots in ½ cup vegetable oil in a small saucepan over medium-high, stirring occasionally, until golden brown and crisp, 8–10 minutes. Transfer to paper towels with a slotted spoon; season with salt.
- Heat remaining ¼ cup vegetable oil in a large skillet over medium. Add onion and cook, stirring often, until tender, 5–7 minutes. Add ginger, garlic, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and harissa pasta and cook, stirring constantly, until slightly darkened in color, about 2 minutes.
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