Whole Roast Harissa Cauliflower with Tahini Dressing

Thu, 8 February 2024

INGREDIENTS

• 1 whole cauliflower

• 1 tbls harissa paste

• 1 garlic clove crushed

• 2 tsp cumin

• 2 teaspoons smoked paprika

• 4-5 tbls olive oil

• Pinch salt

• Black pepper

Optional garnishes: Tahini yogurt, zhug, Toum, Coriander, toasted nuts, chopped chillies, rose petals, pomegranate seeds, pomegranate molasses, parsley, and sumac.

Method:

1. Pre-heat the oven to 180C.

2. Take the outer leaves from the cauliflower. I like to wash these and chop them up finely and cook them on the roasting tray half way through the cooking.

3. In a bowl or jar mix the harissa, garlic, cumin, smoked paprika olive oil, salt and pepper.

4. Blend well until has mixed together.

5. Smear the mix all over the cauliflower esp. on top.

6. If you are time short, you could separate the cauliflower into florets and toss them in the mix. They will require less cooking time so keep an eye on them.

7. I prefer to use the whole cauliflower as once its roasted and decorated it can be very dramatic. It’s an ideal dish to do as opposed to a ‘meat’ roast lunch for a veggie twist!

8. Cover the cauliflower and tray with foil or roast in a casserole pot with lid on.

9. Roast in the oven at 180C fan for 30-40mins. This will definitely be based on the size of your cauliflower so just check that it is nearly fully soft with a skewer or knife.

10. Then remove the whole dish from the oven, remove the foil, baste the cauliflower and toss in the leaves to the base of the baking tray/dish. Return it all to the oven for 10-12 minutes.

11. Once cooked, place on your serving dish, drizzle over the tahini dressings and garnish with your favourite toppings!

TAHINI DRESSING

Ingredients

• 4 tbls tahini

• 4 tbls water

• 1 lemon juice & zest

• 1 tablespoon vinegar

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• Salt & pepper

Method

1. Mix all together by hand or in a processor.