This is a wonderful centrepiece dish that will transform any cauliflower hater into a lover! We cook this in our Airfryer to make it nice and easy!
Red Harissa roasted cauliflower with tahini cream and a salsa verde
Presenting an incredibly flavorful and visually stunning dish – our Epic Roasted Cauliflower! This recipe transforms a humble head of cauliflower into a vibrant pink centrepiece that's sure to impress at any dinner table. Roasted to perfection in an air fryer oven, the cauliflower takes on a delightful crispiness and char, absorbing the rich, spicy flavours of harissa.
Takes 50 minutes
Serves 3
Ingredients
For the Roasted Cauliflower:
- 1 head of cauliflower
- 1 cooked beetroot
- 100 g harissa/spicy red pepper pesto
For the Salsa Verde:
- 1 small bunch flat-leaf parsley leaves
- 1 tbsp mint leaves
- 3 tbsp capers
- 1 garlic clove
- 1 tsp Dijon mustard
- Juice of ½ lemon
- 70 ml extra virgin olive oil
- ½ tsp salt
For the Tahini Cream:
- 500 g natural soy yogurt
- 8 tbsp light tahini
- Juice of 1 lemon
- Pinch of salt
Instructions
- Prep the Cauliflower: Remove the green stalks from the cauliflower and set aside.
- Par-Boil the Cauliflower: Bring a medium pot of salted water to a boil, then reduce to a gentle simmer. Cut the beetroot into small bite sized pieces and add it to the pot with all the juice from the pack. Add the cauliflower head whole and boil for 10 minutes.
- Apply the Harissa: After boiling, remove the cauliflower. (Discard the beetroot or save for a later use.) Drain and try to dry the cauliflower as best as you can. While the cauliflower is still warm, spread the spicy red pepper pesto/harissa evenly over the top and sides of the cauliflower.
- Roast the Cauliflower: Preheat your air fryer oven to 200C. Place the harissa-covered cauliflower on a baking tray. Spray with some oil and sprinkle with a pinch of salt. Roast in the air fryer oven for 20 minutes, or until the cauliflower becomes nicely charred and crispy.
- Prepare the Tahini Cream: While the cauliflower is roasting, prepare the tahini cream. In a bowl, combine the tahini, soy yoghurt, lemon juice, and salt. Mix until you achieve a creamy texture.
- Prepare the Salsa Verde: For the salsa verde, finely chop the parsley, mint, capers, and garlic, leaving a little texture. Transfer to another bowl and whisk together with the mustard, lemon juice, olive oil, and salt. Adjust the seasoning to taste.
- Serve: Slice the roasted cauliflower into 4 quarters. To serve, place each cauliflower steak on a bed of tahini cream and drizzle the salsa verde over the top in a zigzag pattern for a beautiful colour contrast. Enjoy your Perfect plant based Roast!
