WHOLE ROAST CAULIFLOWER #shorts

WHOLE ROAST CAULFLOWER + HOT HARISSA BUTTER

cauliflower seems to be a very popular vegetable, so here’s another wonderful way to cook it. This is my whole roasted, harissa butter cauli, with a green tahini base, topped with pommegrante seeds, mint, and pine nuts.

it might look fancy, but it’s actually relatively simple to make. the star of the show is of course the caulfilower, which is lathered in a hot, melted harissa butter.

I’ve written the full recipe out for you below, so enjoy, and let me know if you give it a go 👇

INGREDIENTS (serves 4-6)

CAULI

1 large cauliflower
100g butter
1 tbsp smoked paprika
1 tbsp dried oregano
1 tbsp cumin
1 tbsp garlic powder
1 tsp turmeric
Salt
Pepper

GREEN TAHINI BASE

Leaves from cauliflower
Small handful green herbs (I used parsley)
2 tbsp nutrtional yeast (optional)
2 tbsp toasted nuts (I used pine nuts)
Juice of 1 lemon
2 tbsp olive oil
2 tbsp tahini
4tbsp plain/greek yoghurt

TO SERVE

Pommegranate seeds
Toasted nuts (I used pine nuts)
Fresh mint
Harissa butter
Flatbreads

METHOD

Remove the leaves from the cauliflower (save for later!), then trim the stem. Place in a pot of salted boiling water, and parboil for 3-5 minutes.
Allow to steam dry (10-15 minute), then pat off excess moisture with a kitchen towel.
Melt 100g of butter in a saucepan until foaming + browning.
Add 1sp each of smoked paprika, ground cumin, dired oregano, garlic powder + turmeric, seasoning with pepper. Stir to infuse.
Carefully brush the caulfilower all over with butter so it is well covered top + bottom, then place on a baking tray in a pre-heated oven at 200 degrees celisus for 20 mins.
After 20 minutes, brush again, baste with more butter, and cook for a further 20-30 minutes, or until golden, browned + tender.
In the same water you boiled the cauliflower in, blanch the cauli leaves until tender + green.
Place in a blender with your fresh herbs, nutrtional yeast (optional), toasted nuts, lemon juice, olive oil + blend. Loosen with a splash of water if required, then mix in the yoghurt + tahini. Season to taste with salt + pepper.
Spread the green tahini sauce on a plate, plop the cauliflower in the middle, then drizzle over more of the melted butter, some fresh mint, pommegrante seeds, toasted nuts, then serve as a centrepiece or side with toasted flatbreads – enjoy!

#cauliflower #roastdinner #healthyrecipes #easyrecipes

did you know you could roast cauliflower whole and serve as your main dish for dinner drizzled with hot Harissa butter on a green tahini base this is a roast like no other now I know what some of you are thinking a cauliflower alone just won’t do for dinner but when cooked and seasoned properly lathered in my hot Harissa floral plant butter you’re left with a stunning centerpiece to impress whether you eat meat or not while that gets golden and soft in the oven we’re making a zero waste cauliflower Leaf base it’s basically a pesto which I’m mix with tahini and yogurt afterwards you can find the full recipe for the collie butter and base below finished with fresh mint pomegranate seeds and pine nuts and you’ve got yourself a rather different but delicious roast dinner