As a vegetarian or vegan, I sometimes can feel a bit left out with a Sunday roast. Like everyone else, I want something splendid to arrive at the table with a ‘wow factor’ too. This dish certainly does that, and even offers up fabulous leftovers as well. Succulent roasty florets, sweet and sour pop of the pomegranate arils against the warming spices of the harissa, makes this the perfect Sunday roast dish, or even a special supper. I’m thinking of treating myself with it for Valentine’s actually!
Try cramming leftover couscous and harissa cauliflower into warmed split pitta breads, top with more of that hummus and yoghurt dressing, a little hot chilli sauce, some crunchy leaves and you have another delicious meal to look forward to!
Harissa Roasted Whole Cauliflower with Jewelled CouscousCourse: MainDifficulty: Medium
1 small – medium Cauliflower head
2 tsp of Harissa Paste
1 tablespoon of olive oil
1 Tablespoon of pomegranate seeds
A small bunch of coriander (reserve some leaves to decorate)
Pomegranate seeds to decorate
Pomegranate molasses for drizzling.
- For the Couscous
125ml vegetable stock or boiling water
½ tsp turmeric
½ tsp ground cumin
½ tsp dried chilli flakes
100g roasted vegetables – I used red and yellow peppers, butternut, and red onion
30g pitted black olives
30g flaked almonds
- Yoghurt and Hummus Dressing
1 tablespoon of hummus
2 tbsp of vegan/plain yoghurt
1/2tsp of lemon juice
- Pre-heat the oven to 180c gas mark 6. Remove the leaves from the cauliflower head, these are delicious blanched in boiling water for 5mins, and served separately to save waste.
- Rub the head of cauliflower with the harissa paste and the olive oil, make sure its fully basted then transfer to the pre-heated oven of for 1hr 15mins, or until the cauliflower is tender.
- Meanwhile make up the couscous. In a jug measure the stock/boiling water, add the ground cumin, turmeric, and chilli flakes. Pour the couscous grains into a large bowl, and cover with the boiling water/stock. Let stand for 3-4mins, then fluff up the grains with a fork.
- When cooled, add the roasted veg, olives, sweetcorn, sultanas, flaked almonds and coriander leaves.
- To Serve
- Arrange the couscous in a pretty shallow bowl. Place the head of cauliflower in the centre, sprinkle with pomegranate seeds, fresh coriander and flaked almonds. Serve with pots of pomegranate molasses and yoghurt and hummus dressing.
- Try cramming leftover couscous and harissa cauliflower into warmed split pitta breads, top with more of that hummus and yoghurt dressing, a little hot chilli sauce, some crunchy leaves and you have another delicious meal to look forward to!