This is a wonderful centrepiece dish that will transform any cauliflower hater into a lover! We cook this in our Insta Airfryer use code XMAS23 to get 23% off, valid until 19TH December, click here to get 23% off
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 instant air fryer oven, the cauliflower takes on a delightful crispiness and char, absorbing the rich, spicy flavours of harissa.
Takes 50 minutesminutes
For the Roasted Cauliflower:
1head of cauliflower
100gharissa/spicy red pepper pesto
For the Salsa Verde:
1small bunch flat-leaf parsley leaves
Juice of ½ lemon
70mlextra virgin olive oil
For the Tahini Cream:
500gnatural soy yogurt
Juice of 1 lemon
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 instant 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!