All this recipe of roast cauliflower serves a head of Harissa ice culiflower with mouth on a creamy white puree. Enjoy it as a main side or dish full of taste.
To get more impressive vegan cauliflower recipes, see my roast cauliflower steaks, buffalo cauliflower wings and easy ranking cauliflower!
You had never seen cauliflower like this! All this roasted cauliflower with Harissa ice and white beans puree Surprisingly easy to prepare and flavor packedleaving -you with one side or an impressive main course. Enjoy it as an attractive central piece during the holidays or whenever you want something exciting for dinner.
Why will you love this whole roast cauliflower
- It is exploiting with flavor! The rich and spicy Harissa glaze, the creamy white bean and the Tahini puree, and the herby-nutty garrison infuse every roast cauliflower bite with incredible flavors inspired by the Middle East and northern African.
- An impressive side or a main course -Do the cauliflower head in the oven, as much as a lateral plate full of taste and a main course. Add it to your Thanksgiving or Christmas Dinner to turn a traditional meal.
- Surprisingly simple – From roasting the cauliflower head to the Harissa ice to mix the puree of the white bean, all the steps of all this recipe of roast cauliflower are simply insensitive.
As roasting a cauliflower head
Find the complete recipe with measures on the recipe card below.
Sub part the cauliflower head, the upper side down, in a large pot of boiling water. Simmer until a sharp knife can easily slide through the stem without much resistance.
Drain the water and transfer the boiled cauliflower head into a pan or bake.
Stir the olive oil, the havar paste, the agave, the turmeric and the salt together in a small bowl. Rub the Harissa glass all over the cauliflower head until completely coated.
Cook the cauliflower until it is blackened in some places.
In the meantime, make the white beans sauce processing the drainage and rinse wrist beans, tahini, lemon juice, garlic, olive oil, salt and cold water in a food processor until it is soft.
You must use cold ice water for white bean spread, No room temperature or regular cold water. As in homemade hummus recipes, ice water is the secret to the consistency of the spread, aerated and fluffy light.
Spread the white beans puree on a large portion plate. Carefully place the roast cauliflower head on the puree, then decorate the layers and sides with the chopped pines or pistachios and the chopped fresh mint or parsley.
Cut the cauliflower head into “steaks” and serve a spoon of puree below. Enjoy!
Frequently asked questions
Harissa is a north chili paste -African made of roasted and ground red chilies, olive oil, garlic, lemon juice and warm spices, such as coriander, cumin and faceway seeds. It has a sweet, tangorous and smoking taste, with the proper amount of heat of the peppers.
Personally I do not find this recipe to be too spicy; However, if you are worried about the heat, reduce the Harissa paste to only 1 tablespoon.
This recipe will be quite different without the harissa paste, but if you do not find it, an equal amount of garlic sauce of Siracha or Chili or 1 pepper of chipotle + 2 tablespoons of tanning sauce should work.
Yes, you have to boil or steamed the cauliflower head before roasting it in the oven. If you omit this part, cauliflower will not be the fork.
Absolutely! Add the flowers to a bowl and pour the harissa sauce on top. Toss -cook and then put them in a single layer on a baking sheet. Route the Harissa cauliflower in a 400 ºF oven for 25-30 minutes or until tender and the edges are minicable in some places.
Once fresh, transfer the cauliflower head or the leftover slices to an airtight container and keep it in the fridge for 3 to 4 days. Heat the envelopes again in a 350 ºF oven until heated and slightly crunchy around the edges.
For the roast of cauliflower
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Preheat the oven to 400 degrees F.
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Return to the bottom of the cauliflower stem but keep your head with touch. Peel the green leaves. Fill a large pot with water, large enough for the cauliflower head to immerse. Bring the water to a boil, and lower the cauliflower head carefully, towards the top to the water. Simmer for 10-15 minutes, until tender enough to insert a sharp knife into the stem without much resistance.
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Drain the cauliflower head in a colander for 10 minutes, then put the vertical cauliflower head in a cast iron pan (or another safe dish in the oven).
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In a small bowl, stir the olive oil, Harissa paste, agave, turmeric and salt together until well combined. Rub the mixture all over the head of the cauliflower until it is completely covered.
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Cook the cauliflower for 40-50 minutes, until it is black in some places.
Make white beans puree and serve
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To a food processor, add the drainage and rinse beans, tahini, lemon juice, garlic, olive oil, salt and 3 tablespoons cold water.
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Pureu for 3-4 minutes until it is soft and creamy. If you want a little thinner, add a tablespoon or more of water. Taste and season with additional salt, garlic or lemon juice if necessary.
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To serve: Spread the mashed white bean on a serving plate. Carefully place the whole cauliflower head on puree. Garnish with chopped pine nuts or pistachios and a chopped mint or parsley. Cut the cauliflower and serve it with a little of the puree below. Enjoy!
Service: 1of 4 servings ; Calories: 333kcal ; Carbohydrates: 30g ; Protein: 9g ; Fat: 22g ; Saturated fat: 3g ; Polyinsaturated fat: 5g ; Monoinsaturated fat: 13g ; Sodium: 905mg ; Potassium: 119mg ; Fiber: 6g ; Sugar: 8g ; Vitamin A: 62IU ; Vitamin C: 8mg ; Calcium: 90mg ; Parró: 3mg
#Rostidal #cauliflor
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