By Priyanka Mandal
Harissa roasted cauliflower
7 steps
Cook:30min
Middle Eastern style roasted cauliflower with yoghurt and quick pickled red onion. Can use any style of harissa - I used rose smoked harissa. Good for a sharing starter or a main for 1
Updated at: Thu, 17 Aug 2023 07:36:01 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
3
Low
Nutrition per serving
Calories84.9 kcal (4%)
Total Fat4.6 g (7%)
Carbs8.1 g (3%)
Sugars3.5 g (4%)
Protein2.6 g (5%)
Sodium386.6 mg (19%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 200 Celsius. Rub the olive oil and harissa in to the cauliflower florets.
Step 2
Place on to a single layer baking sheet and roast for 30 minutes
Step 3
Whilst roasting, pickle the onion. Heat the water, vinegar and sugar in a saucepan over and medium heat. Add a pinch of sauce. Heat for a few minutes
Step 4
Pour this pickling solution over the red diced onion and leave for 20-30 minutes
Step 5
Mix the pouring yoghurt with the tsp of cumin and season with salt
Step 6
Put the yoghurt on the bottom of the serving dish, spoon over the cauliflower once slightly cooled
Step 7
Scatter with the diced onion drained of the pickling solution
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