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  2. Recipes
  3. Roasted Harissa Cauliflower

Roasted Harissa Cauliflower

A quick and impressive vegan lunch with a kick. Making your own rose harissa is really simple, you can even leave out the rose for a more classic paste.

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes: 1
For the harissa
1.5 tsp coriander seeds
0.5 tsp caraway seeds
0.75 tsp cumin seeds
5 tsp olive oil
2 Tbsp shallot, peeled, finely chopped
3  garlic cloves, peeled, stem removed, finely chopped
1  red chilli, destemmed, deseeded, roughly chopped
2  dried chillies
1 tsp dried rose petals
1 tsp rose water
2 tsp smoked paprika
2 Tbsp tomato purée
2 Tbsp lemon juice
1 pinch sugar
0.5 tsp salt
  water, as needed

For the cauliflower
500 g cauliflower, cut into wedges
  olive oil, as needed

To serve
  hummus, as needed
  paprika oil, as needed

Instructions

STEP 1/4

Preheat the oven to 200ºC.
Add coriander seeds, caraway seeds and cumin seeds into the frying pan.
Heat over a high heat for 2-3 minutes until toasted.
Transfer the toasted spices into the mill jar and set aside.

STEP 2/4

Add 1 tsp of olive oil, shallot, garlic and chopped red chilli into the frying pan.
Cook over a medium heat for 5 minutes or until soft.
Transfer the contents of the frying pan into the mill jar.

STEP 3/4

Add dried chilli, 4 tsp of olive oil, rose petals, rose water, paprika, tomato purée, lemon juice, sugar, salt and water into the mill jar.
Attach the Mini Chopper attachment to the machine.
Blend on speed Max until smooth.
(Tip: Add more water if needed.)

STEP 4/4

Coat cauliflower wedges in oil.
Brush cauliflower with harissa.
Place cauliflower on the baking tray.
Roast for 10 minutes, 200ºC and then turn the cauliflower over.
Roast for 10 minutes, 200ºC.

 

To serve
Serve the cauliflower with hummus and paprika oil.

  1. Back to homepage
  2. Recipes
  3. Roasted Harissa Cauliflower

Roasted Harissa Cauliflower

A quick and impressive vegan lunch with a kick. Making your own rose harissa is really simple, you can even leave out the rose for a more classic paste.

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Show me the recipe
lorem ipsum
Servings:4
Makes:1

Ingredients

For the harissa
1.5 tsp coriander seeds
0.5 tsp caraway seeds
0.75 tsp cumin seeds
5 tsp olive oil
2 Tbsp shallot, peeled, finely chopped
3  garlic cloves, peeled, stem removed, finely chopped
1  red chilli, destemmed, deseeded, roughly chopped
2  dried chillies
1 tsp dried rose petals
1 tsp rose water
2 tsp smoked paprika
2 Tbsp tomato purée
2 Tbsp lemon juice
1 pinch sugar
0.5 tsp salt
  water, as needed

For the cauliflower
500 g cauliflower, cut into wedges
  olive oil, as needed

To serve
  hummus, as needed
  paprika oil, as needed

Instructions

STEP 1/4

Preheat the oven to 200ºC.
Add coriander seeds, caraway seeds and cumin seeds into the frying pan.
Heat over a high heat for 2-3 minutes until toasted.
Transfer the toasted spices into the mill jar and set aside.

STEP 2/4

Add 1 tsp of olive oil, shallot, garlic and chopped red chilli into the frying pan.
Cook over a medium heat for 5 minutes or until soft.
Transfer the contents of the frying pan into the mill jar.

STEP 3/4

Add dried chilli, 4 tsp of olive oil, rose petals, rose water, paprika, tomato purée, lemon juice, sugar, salt and water into the mill jar.
Attach the Mini Chopper attachment to the machine.
Blend on speed Max until smooth.
(Tip: Add more water if needed.)

STEP 4/4

Coat cauliflower wedges in oil.
Brush cauliflower with harissa.
Place cauliflower on the baking tray.
Roast for 10 minutes, 200ºC and then turn the cauliflower over.
Roast for 10 minutes, 200ºC.

 

To serve
Serve the cauliflower with hummus and paprika oil.

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes