Whole Baked Harissa Cauliflower Recipe

This cauliflower dish packs a punch in flavour and presentation. Our Moroccan Mint tea's naturally refreshing quality works perfectly with this spicy dish.

Prep time: 30 minutes

Cook time: 35-40 minutes

Serves: 4

Ingredients

For the cauliflower:

1 large cauliflower, leaves removed

For the marinade:

2 tbsp tahini
2 tbsp lemon juice
2 tbsp water
½ tsp cumin powder
½ tsp smoked paprika
½ tsp coriander powder
1 tbsp pomegranate molasses or ½ tbsp maple syrup
Generous pinch of salt & pepper

For the hummus:

1 400g tin chickpeas, drained and rinsed
1 medium size red pepper – deseeded and chopped into pieces
1 tbsp harissa paste
1 tbsp tahini
1 garlic clove – minced
1 lemon, juiced
Salt to taste
3-4 tbsp extra virgin olive oil

To sprinkle on top:

½ pomegranate seeds
A handful of flaked almonds or toasted pine nuts or both
A handful of chopped parsley

Method

Preheat the oven to 180°C (160°C fan).

Mix all ingredients for the marinade into a bowl until you have a smooth and creamy consistency.

Pour over the marinade and massage it into the cauliflower. Place the head of cauliflower onto a baking tray and roast it in the oven for 35-40 minutes until crispy around the edges.

At the same time add the chopped pepper to a small baking tray, Drizzle with a touch of oil and a pinch of salt, toss the pepper around and bake for 15 minutes until soft.

While the cauliflower is still cooking make the hummus. Add the chickpeas, roasted pepper, tahini, lemon juice, harissa paste, garlic clove, salt and extra virgin olive oil to a food processor. Blitz until you have a smooth and creamy consistency. Add a dash of water if needed.

Spread the hummus on a serving plate. Remove the cauliflower from the oven and place it on top of the hummus. Sprinkle with pomegranate seeds, flaked almonds, pine nuts and chopped parsley.

Serve with a cup of Dragonfly Moroccan Mint tea and enjoy!

Whole Baked Harissa Cauliflower