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
1. Preheat the oven to 190°C (fan) / 200°C (conventional).
2. 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.
3. Scatter the onion wedges, cranberries, walnuts, and cumin seeds around the tray. Drizzle with oil and season with a pinch of salt.
4. Roast for about 1 hour, or until the cauliflower is tender and golden, and the outer leaves are crisp and caramelised.
5. Spoon some butternut squash purée onto a serving platter and place the roasted cauliflower on top. Garnish with the roasted onions, cranberries, and walnuts.
6. Finish with a sprinkle of fresh coriander for a burst of colour and freshness.
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