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Whole Roasted Cauliflower with Hot Harissa Butter and Green Tahini Base
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Whole Roasted Cauliflower with Hot Harissa Butter and Green Tahini Base

1 h 25 minServes 2Nutri-Score B€€
from @alfiecooks34 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • cauliflower (large, leaves removed and reserved, stem trimmed)Produce1 piece
  • butter (melted until foaming and browned)Dairy100 g
  • smoked paprika (ground)Spices5 ml
  • oregano (dried)Spices5 ml
  • cumin (ground)Spices5 ml
  • garlic powderSpices5 ml
  • turmeric (ground)Spices5 ml
  • salt (for the boiling water and to taste)Spices5 g
  • black pepper (freshly ground)Spices2 g
  • parsley (small bunch, fresh)Produce30 g
  • nutritional yeast (optional)Pantry30 ml
  • pine nuts (toasted, plus extra for serving)Nuts & seeds30 g
  • lemon (juiced)Produce1 piece
  • olive oilPantry30 ml
  • tahiniPantry30 ml
  • yoghurtDairy60 ml
  • pomegranate seeds (for serving)Produce50 g
  • mint (fresh leaves, for serving)Produce10 g
  • flatbread (for serving)Bakery2 pieces

per serving

Nutrition

919kcal

Carbs
48 g
Proteins
19 g
Fat
73 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Pastry brush
  • Baking tray
  • Oven
  • Blender
  • Mixing bowl

step by step

Method

  1. Parboil the cauliflower

    • Remove the leaves from the cauliflower and set them aside for later.
    • Trim the stem, then place the cauliflower in a pot of salted boiling water.
    • Parboil for 5 minutes.
    Step 1

  2. Dry the cauliflower

    • Let the cauliflower steam dry for 10 to 15 minutes.
    • Pat off any excess moisture with a kitchen towel.
    Step 2

  3. Make the spiced harissa butter

    • Melt the butter in a saucepan until foaming and browning.
    • Add the smoked paprika, cumin, oregano, garlic powder and turmeric, then season with pepper.
    • Stir to infuse.
    Step 3

  4. Roast the cauliflower

    • Brush the cauliflower all over with the infused butter so it is well covered top and bottom.
    • Place it on a baking tray in an oven preheated to 200 °C and roast for 20 minutes.
    • Brush and baste again with more butter, then cook for a further 20 to 30 minutes until golden, browned and tender.
    Step 4

  5. Blanch the cauliflower leaves

    • In the same water used to boil the cauliflower, blanch the reserved leaves until tender and bright green.
    • Drain well.
    Step 5

  6. Blend the green tahini base

    • Place the blanched leaves in a blender with the fresh herbs, nutritional yeast, toasted nuts, lemon juice and olive oil.
    • Blend, loosening with a splash of water if needed.
    • Mix in the yoghurt and tahini, then season to taste with salt and pepper.
    Step 6

  7. Plate and serve

    • Spread the green tahini base on a plate and set the roasted cauliflower on top.
    • Spoon over the hot harissa butter and finish with pomegranate seeds, toasted nuts and fresh mint.
    • Serve with flatbreads.
    Step 7
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