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Tender but crispy cauliflower roasted with harissa and dressed with a fresh orange and honey sauce. Harissa roasted cauliflower is delicious and adaptable. Make it a main meal by serving it with rice and adding chickpeas or have it as a light and healthy lunch with a side salad and some feta cheese.
And by the way, you could air fry the cauliflower instead of heating your oven. I’d do it on 200º for about 10 mins. If your air fryer is teflon coated then use baking paper to line the base.
I’m a bit vague on the amounts for olive oil and harissa, basically just mix the two so there’s enough to coat your size of cauli.
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Heat the oven to 200º or 190º fan.
Put the sliced red onion into a small bowl and cover with red wine vinegar and some sea salt. Leave to one side.
Break the cauliflower into bitesize florets. Discard any manky leaves but retain nice ones and tear them into chunks.
Now mix the harissa with the olive oil and some sea salt and coat the cauli and leaves in most of it it (but keep a bit back), then add it to a baking tray and start to roast it.
Mean time squeeze the orange into the remaining harissa mix and add the honey and chilli flakes.
When the cauliflower is tender and crispy (you may need to turn it once while it’s cooking) add the Greek yoghurt to the plate and spread it a bit, then add the cauliflower. Now drizzle over the orange and harissa sauce and scatter on the pomegranate and fresh mint and a few slices of the pickled red onion.
Remember to season to taste – cauli can take a bit of salt!
Because cauliflower is white people assume it’s devoid of nutrients. Very much not the case! Cauli is a ‘cruciferous’ vegetable, like broccoli and studies are showing that it enhances the function of the cardiovascular, digestive, immune, inflammatory, and detoxification systems. It also has a significant amount of vitamin C – who knew?! And another shocking fact, cauliflower contains some protein, with small amounts of amino acids (in fact most foods do; protein deficiency in the western world is rare as hen’s teeth).
Eat food, not too much, mostly plants.
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