WHOLE ROAST CAULFLOWER + HOT HARISSA BUTTER 🔥
By @alfiecooks
INGREDIENTS (serves 2 as a main or 4 as a side)
CAULI
1 large cauliflower
100g vegan butter (I use @floraplantbased )
1tsp each: smoked paprika, oregano, cumin, garlic powder + turmeric
Salt + pepper
GREEN TAHINI BASE
Cauliflower leaves
Small bunch 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
4 tbsp vegan yoghurt
TO SERVE
Pommegranate seeds
Toasted nuts (I used pine nuts)
Fresh mint
Harissa butter
Flatbreads
METHOD
1. Remove the leaves from cauliflower (save for later) then trim the stem. Place in a pot of salted boiling water + parboil for 5 minutes.
2. Allow to steam dry (10-15 mins), then pat off excess moisture with a kitchen towel.
3. Melt 100g of flora plant in a saucepan until foaming + browning.
4. Add 1tsp each of paprika, cumin, oregano, garlic powder + turmeric, then season with pepper. Stir to infuse.
5. Carefully brush the caulfilower all over with the infused flora plant 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.
6. After 20 minutes, brush again, baste with more butter + cook for a further 20-30 minutes or until golden, browned + tender.
7. In the same water you boiled the cauliflower, blanch the cauli leaves until tender + green.
8. Place in a blender with your fresh herbs, nutritional yeast, 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.
9. Plate up as shown in the video then enjoy!
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, lthered in my hot harissa flora 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 zerowaste cauliflower leaf base. It’s basically a pesto which I 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.
Dining and Cooking