Harissa Roasted Cauliflower - come along on Sunday to get the ingredients

March

Cauliflower is enjoying a well-deserved resurgence in popularity. It's substantial enough to be the centre piece of a meal and, if roasted, develops an intense, toasty flavour. Boiling it, which I think should be avoided, highlights cauliflower's brassica heritage and brings out a boiled cabbage tang.

If you don't like cauliflower, but haven't tried it roasted, give it a go; you may become a convert. This is a quick and simple recipe made using Ted's Veg finest cauliflower and yoghurt from Hook & Sons. Replace yoghurt with coconut/vegan yoghurt for both cauliflower rub and minted yoghurt to make the dish vegan.

Neil Roster Market Manager and Chef

Harissa Roasted Cauliflower

1 large head of cauliflower
2 heaped teaspoons rose harissa  
6 heaped tbsn natural yoghurt  
1 pomegranate  
Pomegranate molasses

Dukkah to finish

Sea salt / Pepper
Fresh Coriander
Toasted Pistachios
Cumin Seeds
60 grams Fresh mint

Preheat the oven to 180°C/350°F/gas 4.  

Discard any tough outer leaves from the cauliflower, then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later In a bowl. Mix together the harissa, 2 heaped tablespoons yoghurt and a little sea salt and black pepper and rub the mixture all over the cauli.

Place it in a heavy oven dish or frying pan.

Hit the pomegranate all over to loosen the seeds and juice – a kitchen spoon can be used for this.

Cut the pomegranate over a bowl to catch the juice/seeds and pick out any that are not loose.

Put half the juice into the cauliflower pan with a little water.

Roast in the oven for about 1 hr.

Remove from the oven and baste the cauliflower with the juices in the pan, then return to the oven for a final 10 minutes.  

Remove the Cauliflower from the oven. At this point add some pomegranate molasses to the remaining pan juices, mix then baste over the cauliflower to glaze

Minted Yoghurt

Blitz the remaining yoghurt with the picked mint – you can alternately chop the mint if you prefer a more rustic sauce.

Toast the sesame seeds and cumin in a frying pan until aromatic.

To serve

Place the cauliflower onto the serving dish. Top with minty yoghurt then sprinkle over the Dukkah, toasted cumin/pistachios and garnish with the picked coriander.

The Food Market is a social enterprise organised by Dukes Meadows Trust.

Open every Sunday 10am to 2pm www.thefoodmarketchiswick.com

We are operating following COVID rules. Please; wear a mask, use the hand sanitiser available and maintain social distance

.

Advertisement

March 6, 2021