-
-
Add this recipe to your binder
This recipe is in your binder
-
Nargisse Benkabbou's harissa-roasted cauliflower on turmeric yogurt recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
4 ratings
Chef Nargisse Benkabbou shares her delicious roasted cauliflower recipe with us, featuring layers of Moroccan-inspired flavour and texture that make it a star side for Nargisse's spiced chicken dish – see below for recipe. Presented on a layer of turmeric yogurt, it's a feast for the eyes too – so easy, so impressive! See method
Ingredients
- 40ml olive oil
- 3 tbsp harissa paste
- 1½ tbsp clear honey
- 1½ tsp sweet paprika
- 1½ tsp ground cumin
- 2 cauliflowers (720g), cut into 6 steaks or broken into florets
- 80g pack pomegranate seeds
- 3 tbsp chopped nuts of your choice (pistachios, almonds, walnuts)
For the turmeric yogurt
- 250g Greek yogurt
- 15g fresh coriander, finely chopped
- 15g fresh parsley, finely chopped
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- 1 tsp ground turmeric
1 of your 5-a-day and high in vitamin C
Each serving contains
-
Energy
935kj
224kcal
11%
-
Fat
15g
21%
-
Saturates
4g
21%
-
Sugars
12g
14%
-
Salt
0.5g
9%
of the reference intake
Carbohydrate 14.9g
Protein 6.6g
Fibre 3.5g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. In a large bowl, combine the oil, harissa, honey, 4 tbsp water, the paprika, cumin and a pinch of salt. Add the caulifl ower and use your hands or two large spoons to mix, making sure that each piece is fully coated in the harissa mixture.
- Arrange the cauliflower in 1-2 baking tins lined with baking paper. Roast for 25-30 mins until tender and lightly charred.
- Meanwhile, in a bowl, combine the turmeric yogurt ingredients with a pinch of salt.
- Spread the yogurt onto a serving dish and top with the roasted cauliflower. Scatter with the pomegranate seeds and nuts.
Tip: Try serving with Nargisse's spiced chicken meatballs.
See more Cauliflower recipes