This red lentil and cauliflower dhal makes a hearty supper dish that even meat eaters will love. Ready in under an hour this is a quick and easy dish to make. I like to serve the dhal as a meal with naan bread or rice, […]
Month: April 2018
There are some days when I simply crave something comforting to eat and this dish never fails to satisfy. Slightly crunchy potato wedges with a mildly spicy, chilli bean topping. What’s not to love? For the complete comfort food experience serve with a couple of […]
Roasting cauliflower is one of my favourite ways to cook this veg and it pairs really well with spices. This recipe has a middle eastern feel to it and makes a lovely addition to a mixed mezze. The pomegranate molasses yoghurt adds another burst of flavour and adds to the colour on the plate.
Harissa Spiced Roasted Cauliflower with Pomegranate Molasses Yoghurt.
- 1 Cauliflower
- 2 tbsp harissa
- 1 teasp garam masala
- 1 teasp cumin seeds
- 2 tbsp olive oil
- Sea salt
- 150g Greek yoghurt
- 1 tbsp pomegranate molasses
- 4 tbsp pomegranate seeds
Preheat oven to 200°C/Fan 180°C/Gas 6
Cut the cauliflower into quarters and place on a foil lined tray. Mix the harissa, garam masala, cumin seeds and oil together in a small bowl then rub all over the cauliflower, making sure you get it into every nook and cranny. Sprinkle over a pinch of salt.
Fold up the edges of the foil then pour 75ml of water onto the foil, around the base of the cauliflower. Bring the foil up around the cauliflower to form a tent. Transfer to the oven and cook for 30 minutes, until the cauliflower is tender. Unwrap the cauliflower and return to the oven for 5-8 minutes until slightly charred.
Meanwhile combine the yoghurt with the pomegranate molasses in a small bowl. Season with a little salt.
Spread the pomegranate molasses yogurt over a large serving plate. Place the cauliflower on top and pour over the remaining cooking juices. Sprinkle over the pomegranate seeds and serve.
This is a filling supper of roasted butternut squash, stuffed with beans, sun-dried tomato and chorizo, evoking the flavours of Spain. For a vegetarian version omit the chorizo and add a teaspoon of smoked paprika. I like to serve this with a simple salad and […]