Disco Cauliflower |
Disco Cauliflower
Ingredients
(Serves 2)
- 1 smallish cauliflower
- 2-3 tsp turmeric
- Large pinch of salt
- 1-2 tbsp yoghurt (I used Oatly's Greek Style Oat Yoghurt)
- 1-2 tbsp harissa (I used Belazu Rose Harissa paste)
- 1-2 tbsp chermoula (see recipe below)
- 1 tbsp tahini
- pomegranate seeds (probably about a 1/4 of a pomegranate)
- Flaked almonds
- Parsley
Instructions
1. Trim the cauliflower of the leaves.
2. Boil the cauliflower in water with the turmeric and salt for about 15 minutes or until the cauliflower is al dente.
3. Drain the cauliflower and either deep fry like they do at Maray or you can use an air fryer like I did. I just cooked it for about 10 minutes in the air fryer to crisp it up a little. Keep an eye on it and turn if needed.
Cauli in the air fryer |
4. Once the cauliflower has browned slightly you can plate up. First is the yoghurt, then the harissa, tahini, chermoula. I just spooned on the ingredients which led to the dish being slightly more messy but it still works.
5. Finally sprinkle the pomegranate seeds, flaked almonds and chopped parsley.
Chermoula
Ingredients
- 150 g fresh coriander (roughly chopped)
- 45 g fresh flat leaf parsley (roughly chopped, leaves only)
- 6 to 8 cloves garlic (roughly chopped)
- 1 tbsp salt
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 60 ml extra virgin olive oil
Instructions
Place all the ingredients in a blender (I used a stick blender) and give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mix of the two.
Blending up the herbs, garlic and spices |