Harissa Cauliflower Pilaf Recipes

HARISSA CAULIFLOWER PILAF

Harissa cauliflower pilaf image

Evoke the Middle East with our veggie harissa cauliflower pilaf with a heady combination of fruit, nuts and spice. Cook it in the oven for lovely fluffy rice

Provided by Anna Glover

Categories Dinner, Main course, Side dish, Supper, Vegetable

Time 1h20m

Number Of Ingredients 16

Ingredients

300g basmati rice
1 red onion , finely sliced
2 lemons , 1 juiced, 1 cut into wedges
2 tsp sugar
4 tbsp harissa
1 garlic clove , crushed
1 tbsp olive oil
1 large or 2 medium cauliflower , broken into large florets, stalk chopped, large leaves roughly chopped
pinch of saffron
2 bay leaves
700ml hot vegan vegetable stock
100g sultanas
100g flaked almonds , toasted until golden brown
½ small bunch of dill , chopped, plus extra to serve
400g can chickpeas , drained and rinsed
50g pomegranate seeds (optional)

Steps:

Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf.
Heat the oven to 200C/180C fan/gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden.
Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts.
Remove the cauli from the oven, tip into a dish and squeeze over the juice from one of the lemon wedges. Drain the rice and tip into the roasting tin. Pour over the infused stock, and mix well. Stir in the sultanas, half the almonds, the dill, chickpeas, and half the cauliflower. Cover the tin with a double layer of foil, sealing well, then bake for 30 mins until the rice is tender and stock is absorbed.
Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.

Nutrition Facts : Calories 687 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 29 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium

MOROCCAN HARISSA ROAST CAULIFLOWER

Moroccan Harissa Roast Cauliflower image

Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

5 dried New Mexico chiles (about 1 ounce)
4 dried guajillo chiles (about 1 ounce)
2 cups boiling water
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
2 tablespoons vegetable oil, plus more for roasting
3 cloves garlic, roughly chopped
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground pepper
1 large head cauliflower, cut into 2-inch florets (about 8 cups)
1/4 cup lightly packed fresh cilantro leaves

Steps:

Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
Preheat the oven to 450 degrees F.
In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.

ROASTED CAULIFLOWER WITH HARISSA SAUCE

Roasted Cauliflower With Harissa Sauce image

I used a combination of cauliflower and broccoli (romanesco will work, too.) I ran out of time to prepare my standard harissa sauce and tried this cheater's version: Recipe #113468 (subbing ketchup for tomato paste). Great as a side dish or appetizer. Copycat recipe from a restaurant in Portland, OR but don't know which one. Vegan friendly.

Provided by COOKGIRl

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 head cauliflower, broken into uniform sized florets
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon cumin seed
chopped cilantro or flat leaf parsley
1 cup mayonnaise (or sour cream, or Greek yogurt, or any combination of these.)
1 teaspoon harissa (or more, to taste)

Steps:

Roasted Cauliflower: Preheat oven to 425 degrees.
Place the cauliflower on a rimmed baking sheet and drizzle with olive oil. Mix well, then shake the pan to evenly distribute cauliflower in one single layer. Season with salt and cumin seeds.
Roast, shaking pan after about 10 minutes. Continue roasting until tender and browned around the edges, 15 to 20 minutes, depending on the size of cauliflower pieces.
Remove from oven and transfer to a serving dish. Garnish with herbs. Serve with Harissa Dipping Sauce.
Harissa Dipping Sauce: Combine ingredients. Cover and refrigerate for at least an hour before serving. Taste and add more harissa if you want the dip spicier. I used the entire recipe yield of harissa which was about 4 tablespoons total stirred into 1/2 cup of the yogurt and mayonnaise.

Nutrition Facts : Calories 327.5, Fat 26.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 753.5, Carbohydrate 21.6, Fiber 3, Sugar 6.6, Protein 3.4

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