Whole Harissa-Roasted Cauliflower With Crispy Onions
Whole Harissa-Roasted Cauliflower With Crispy Onions

Whole Harissa-Roasted Cauliflower With Crispy Onions

Roasted cauliflower is always a hit and roasting it whole this way means you get good slices when you dish up. The cauliflower becomes caramelised and delicious. Eat it as a meal in itself or as a side dish.
Photography: ISSY CROKER
Total Time
1 Hour 20 Minutes
6 garlic cloves, peeled
3 tbsps of rose harissa paste
1 tsp of sweet paprika
Zest & juice of 1 lemon
1 bunch of flat leaf parsley
1 large cauliflower, with outer leaves
4 tbsp of dry sherry
1 x 400g can of chopped tomatoes
Salt & black pepper
For The Crispy Onions
150ml of vegetable oil
10 shallots, finely sliced
To Serve
1 handful of coriander leaves
1 handful of mint leaves
Pomegranate seeds
Greek yoghurt (optional)
Step 1

Preheat the oven to 180°C, Gas Mark 6. Put the garlic in a small blender or food processor along with the harissa, paprika, lemon zest and juice and parsley. Season well with salt and pepper and blitz.

Step 2

Trim the large outer leaves off the cauliflower, but keep the inner ones on. Trim the base of the cauliflower so it stands on its own. Rub the harissa mixture all over the cauliflower, then place it in a medium casserole dish. Drizzle over the sherry, cover with a lid or foil, and roast for about 30 minutes, or until tender.

Step 3

Remove from the oven, remove the lid or foil, then pour in the canned tomatoes. Season with salt and pepper and return to the oven for 20 minutes.

Step 4

Meanwhile, make the crispy onions. Heat the oil in a medium frying pan over a medium heat. Add the shallots to the pan, turn the heat down a little and cook for about 10 minutes until golden and crisp. Move the onions around the pan, making sure they cook evenly. Don’t be tempted to turn the heat up. Use a large slotted spoon to scoop the onions out onto a plate lined with kitchen paper, then sprinkle with a little salt and set aside.

Step 5

Remove the cauliflower from the oven, slice into quarters or thick slices and sprinkle over the herbs, pomegranate seeds and crispy onions. Serve with flatbreads and Greek yoghurt, if you like.

Love.Food.Family Recipes from the Kitchen Disco by Sophie Ellis-Bextor and Richard Jones, published by Hamlyn, £20 hardback (octopusbooks.co.uk) Photography by Issy Croker.

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