Recipes to Celebrate - Make veggies the solo star
Chilli Roasted Cauliflower
National Veggie Month is in full swing and to celebrate each member of our team will share their favourite veggie recipe wit you throughout the month. First up is our CEO, Tahani, who is excited to share her chili roasted cauliflower recipe with you today.
Great as a side with any meal or on a sharing platter for your next dinner party.
Prep time: 10 minutes
Cooking time: 60 minutes
Difficulty level: Beginner
Serves: 2 people
Method:
Cut each cauliflower into quarters, making sure that the leaves remain attached at the base.
Fill a large pot with well-salted water and bring to a boil. Boil the cauliflower for 2 minutes, weighing it down with a lid a little smaller than the pan to ensure they stay submerged.
Remove and drain well before transferring the cauliflower to a parchment-lined baking tray. Add the onion wedges to the baking tray.
Preheat the oven to 200°C/180°C Fan.
Make the chili oil. In a mixing bowl, add the Harissa, tomato paste, chilli flakes and olive oil, and whisk to combine.
Pour the chili oil over the cauliflower and onions. Use your hands to toss well (wear gloves if you are sensitive to spice), massaging the chilli oil into all the gaps in the cauliflower.
Roast the cauliflower until the cauliflower is golden brown and crispy, 45 to 60 minutes, basting with the chilli oil 2 or 3 times throughout cooking.
Transfer the roasted cauliflower to a serving platter, spooning all of the remaining chili oil and its solids collected from the baking tray over the top. Finish with a squeeze of lemon juice, and serve immediately.
Ingredients:
For the cauliflower:
2 large whole cauliflower with leaves
2 onions, peeled and cut into wedges
1 lemon; cut into wedges
For the chilli oil:
225mL light olive oil
2 tbsp tomato paste
4 tbsp harissa paste
1 tsp chilli flakes