James Strawbridge
Festive Harissa Cauliflower
Info
A bold, beautiful vegetarian showstopper that brings colour, spice, and warmth to your Christmas table. This roasted cauliflower is brushed with Bart’s Harissa Paste for gentle heat and aromatic depth - the perfect alternative to a nut roast and a dish that even meat-eaters will love.Ingredients
Method
Ingredients
- 1 whole cauliflower, leaves kept on
- ½ jar Bart Harissa Paste
- 1–2 tbsp oil
- 1 cup cranberries (fresh or frozen)
- 50g walnuts
- 1 tsp Bart Cumin Seeds
- Pinch of salt
- 2 red onions, cut into wedges
- 1–2 tbsp fresh coriander, chopped
- Optional: Butternut squash purée, for serving
Method
- Preheat the oven to 190°C (fan) / 200°C (conventional).
- Place the cauliflower on a roasting tray and brush the harissa paste all over — working it right into the florets and under the outer leaves for maximum flavour.
- Scatter the onion wedges, cranberries, walnuts, and cumin seeds around the tray. Drizzle with oil and season with a pinch of salt.
- Roast for about 1 hour, or until the cauliflower is tender and golden, and the outer leaves are crisp and caramelised.
- Spoon some butternut squash purée onto a serving platter and place the roasted cauliflower on top. Garnish with the roasted onions, cranberries, and walnuts.
- Finish with a sprinkle of fresh coriander for a burst of colour and freshness.
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