Roasted Harissa Cauliflower
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 120
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. Serve with hummus and a drizzle of paprika oil.
recipe updated Dec 7, 2023
Ingredients
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- Shallot
- 2 tablespoons
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- Garlic clove
- 3
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- Red chili
- 1
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- Cauliflower
- 500 g
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- Coriander seeds
- 1 ½ teaspoons
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- Caraway seeds
- ½ teaspoon
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- Cumin seeds
- ¾ teaspoon
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- Olive oil
- 5 teaspoons
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- Dried chilies
- 2
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- Dried rose petals
- 1 teaspoon
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- Rose water
- 1 teaspoon
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- Smoked paprika
- 2 teaspoons
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- Tomato paste
- 2 tablespoons
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- Lemon juice
- 2 tablespoons
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- Sugar
- 1 pinch
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- Salt
- ½ teaspoon
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- Water
- as needed
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- Olive oil
- as needed
Tools
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Oven
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Stove
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Frying pan - large
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Mini chopper attachment
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Large mixing bowl
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Baking tray - large
Step preview
- Pre-heat oven - 200°C
- Add coriander seeds, caraway seeds and cumin seeds to a clean frying pan
- Heat until toasted - 2 min, high heat
- Transfer the toasted spices to Mini Chopper attachment and set aside
- Add olive oil, shallot, garlic clove and red chili to the frying pan
- Cook until soft - 5 min, medium heat
- Transfer content of frying pan to Mini Chopper attachment
- Add dried chilies, olive oil, dried rose petals, rose water, smoked paprika, tomato paste, lemon juice, sugar, salt and water to the Mini Chopper attachment
- Attach the Mini Chopper attachment to the machine
- Blend until smooth
- Add cauliflower and olive oil to a clean large mixing bowl
- Stir until coated
- Place the cauliflower wedges on the baking tray
- Brush the cauliflower with harissa
- Roast then turn over - 10 min, 200°C
- Roast - 10 min, 200°C
- Serve