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
- 1
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
- 2
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.
- 3
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
- 4
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
- 5
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.
