Caramalised cauliflower along with hot chilli peppers, pumpkin seeds and almond hummus create the perfect balance of spicy, creamy, crunchy, and tangy in this North African-inspired dish.
Prep: 40 mins | Cook: 45 mins | Serves: 4
Cauliflower takes on all hosts of flavours and works especially well with vibrant, spicy flavours, like harissa. This North African hot chilli paste adds colour and fiery flavours to any dish. It’s made by combining roasted red peppers, crushed garlic and tomato paste with an aromatic blend of caraway, coriander and cumin seeds.
Our Almond Hummus adds an irresistible creaminess to each bite and balances out the spicy harissa. If you make too much hummus, the leftovers will keep in the fridge for up to 7 days and make for a healthy snack to munch on throughout the week.
You can serve the whole roasted cauliflower as a vegan main or use it as a side to break up heavier, richer dishes on the table. Just be sure to allow enough time to roast the cauliflower so that the florets are properly charred and crispy around the edges; the caramelization imparts a smoky-sweet flavour that lifts the dish.
Tip: Harissa is a shortcut ingredient to fast flavour, but no two jars are alike. Taste first—if it seems too spicy, use less. You can always add more once the cauliflower is cooked.