Roasted harissa cauliflower
This whole roasted cauliflower is coated in a smoky, spicy homemade harissa paste and roasted to perfection in the air fryer.
Ingredients
- 1 cauliflower
To make harissa
- 5 dried chillis
- 80 g roasted red pepper
- 2 garlic cloves
- 1.5 tsp tomato paste
- ½ lemon juice
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp salt
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 2 tbsp water
Instructions
- Add the dried chillis to a bowl and soak in boiling water.
- Remove the outer leaves and as much stalk as you can without cutting any of the florets off.
- Add the cauliflower upside down into boiling water and boil for 15 minutes, flipping over in the water for the last 5 minutes. (It should be nearly cooked through).
- Drain the water and leave to dry.
- Remove the seeds from the chillis and add to a high speed blender cup with the rest of the harissa ingredients.
- Blend the sauce until completely smooth.
- Brush the harissa generously on the cauliflower top and bottom making sure to get into all of the cracks.
- Save some of the harissa for basting.
- Air fry on 180C for 10 minutes.
- Brush on some more harissa.
- Air fry on 180C for another 10 minutes and baste again.
- Air fry for a further 5-10 minutes and test that the cauliflower is cooked by putting a knife through to the core. It should be easy to push the knife through.
- Serve with more harissa and fresh parsley to garnish.