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Harissa Whole Baked Cauliflower
Serves 4-6 as a side dish
Prep 5 minutes
Cook for 50 minutes air fryer / 1 hour 10 minutes oven
INGREDIENTS
Cauliflower:
1 small cauliflower
2-3 tablespoons harissa paste, gluten-free
¼ cup extra virgin olive oil
½ cup parsley, finely chopped
¼ cup pine nuts, lightly toasted
¼ cup pomegranate
Generous amount of sea salt and ground pepper
Lemon and Garlic Yoghurt:
1 full cup (250g) Greek yoghurt (or dairy-free Greek yoghurt)
2 garlic cloves, minced
3 tablespoons fresh lemon juice
INSTRUCTIONS
1. Preheat the oven or air fryer: Heat the oven at 190°C fan forced or if using the air fryer at 200°C. Line a baking tin with baking paper. Note: if using the air fryer, make sure the tin can fit into the air fryer OR place baking paper directly into the basket once it’s heated.
2. Prepare the ingredients: Remove and wash the leaves and core from the cauliflower whilst keeping the cauliflower head intact. Chop them into small bite-size pieces and place them onto the baking paper. Drizzle 2 tablespoons and season with a good amount of sea salt and pepper.
3. Prepare and season the cauliflower: Place the cauliflower head onto the leaves and drizzle the remaining oil over the top. Next, using a brush, spread the harissa paste into all the nooks and crannies of the cauliflower, making sure it is coated well. Don’t forget to coat the bottom of the cauliflower, and add more harissa and olive oil if needed. Season with sea salt and pepper.
4. Bake: Place into the oven for 1 hour OR into the air fryer for 50 minutes or until reached desired tenderness. Please note: florets will be tender and stems, slightly firm with a bit of a bite.
5. Prepare the yoghurt and pine nuts: In the meantime, combine the yoghurt, garlic and lemon juice. Place into the refrigerator until needed. Pour pine nuts into a small pan and place on the stovetop. Continuously stirring, toast for 3-4 minutes or until lightly golden.
6. Garnish and Serve: Remove the cauliflower from the oven or air fryer. Spread most of the yoghurt onto a serving plate and top it with the leaves, and cauliflower head. Pour the juices from the bottom of the tray over the cauliflower. Drizzle the remaining yoghurt sauce over the cauliflower head, and top it with the parsley leaves, pine nuts and pomegranate. Serve and enjoy.
#glutenfreerecipes #bakedcauliflower #harissa