Kokonaisena paahdettu, harissa-maustettu kukkakaali ja tahinikastike
I have been eating whole roasted cauliflower for ages, but have never written down the recipe. I usually just mix together whatever spices I fancy from my spice drawer and hope for the best. However while I am on holiday I decided to take the time out to put pen to paper, or rather fingers to keyboard, and share one of my favourite ways to serve cauliflower. A spicy harissa rub with a coconut tahini sauce, pistachios, coriander, fresh mint and pomegranate seeds. I like to serve this as a centre piece at a meal with loads of salads and crusty bread.
Whole Roasted Harissa spiced Cauliflower with a Tahini Sauce
1 medium to large organic cauliflower
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1 tsp dried harissa
1/2 tsp ground turmeric
1/2 tsp dried oregano
1 tsp paprika powder
1/4 tsp salt
a good grinding of black pepper
1 clove of garlic, minced
3 tbsp light tahini
2 tbsp freshly squeezed lemon juice
1 tbsp water
1 dl extra thick coconut milk
2 tbsp of tahini
squeeze of lemon juice
chopped coriander and mint, pomegranate seeds and crushed pistachios to serve
Preheat the oven to 180 degrees c.
Remove the outer leaves from the cauliflower and cut away the hard core, being careful not to cut too deep so that the vegetable remains whole.
Toast the coriander and cumin seeds in a dry pan, until they begin to release their flavour. Grind in a pestle and mortar and set to one side.
Mix all the remaining ingredients together, you should have a thickish paste, but if it is too thick add a little extra water. Rub the spice paste all over the cauliflower, making sure to cover from top to bottom.
Place the cauliflower on to a lined baking sheet and sprinkle with the toasted spices.
Roast in the oven for 45 – 60 mins, depending on the size of cauliflower, until it is tender but retains its shape.
Meanwhile whisk the coconut milk, tahini and lemon juice to form your sauce. It will thicken more if you refrigerate it.
Serve the cauliflower drizzled with the tahini sauce and sprinkled with some crushed pistachios, chopped coriander and mint and some ruby red pomegranate seeds.