Harissa Roasted Cauliflower Recipe
Spicy harissa-roasted cauliflower atop smooth labneh, with a vibrant pistachio chimichurri, tangy pickled onion, and sweet pomegranate. Finished with a sprinkle of nigella seeds and a tahini drizzle.
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Ingredients
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Cauliflower and Labneh
Pistachio Chimichurri
Pickled Onion
Garnish
Method
Preparation of Pickled Onion
Pickle the Onions
In a bowl, combine the red onion, apple cider vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes to pickle.
Roasting Cauliflower
Prepare Cauliflower
Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with harissa paste, olive oil, and salt until well coated.
Roast Cauliflower
Spread the cauliflower on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
Making Chimichurri
Prepare Chimichurri
In a bowl, combine chopped pistachios, parsley, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Mix until well combined.
Assembly
Assemble the Dish
On a serving plate, spread a layer of labneh, top with the roasted cauliflower, and drizzle with tahini. Garnish with chimichurri, pickled onions, pomegranate seeds, and sprinkle with nigella seeds.
