Roasted Harissa Cauliflower with Tahini Yoghurt and Tomato Salsa

Cooking time: 1 hour

Oven Temperature: 200°C (fan)

Serves: 2 as a main course, 4 as a side dish

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INGREDIENTS

• Whole cauliflower (with leaves)

• 2 tsp Rose Harissa paste

• 4 Tbsp neutral oil

• 3 Tbsp tahini

• juice of 1/2 a lemon (approx 1 Tbsp)

• 4 Tbsp greek yoghurt (vegan option: non-diary alternative e.g. Alpro)

• 4-5 salad tomatoes

• 1 Tbsp extra virgin olive oil

METHOD

1.) Cut the leaves from the cauliflower and set aside.

2.) Divide the cauliflower into florets and par-boil in salted water on a medium heat for 3 minutes.

3.) Whilst the cauliflower is cooking, cut the thicker leaves in half by splitting them down the middle (through the stem).

4.) Drain the cauliflower and pat dry with kitchen paper.

5.) In a bowl, mix the harissa, neutral oil, 1/2 tsp salt and black pepper and toss the cauliflower in the mixture until all the florets are evenly coated.

6.) Place the cauliflower on a baking tray lined with greaseproof paper and place in the oven at 200°C (fan) for 45 minutes (note: do not pour the remaining harissa oil over the cauliflower).

7.) Place the leaves in the bowl that the cauliflower was in and lightly coat in the remaining oil/harissa mixture. Place the leaves in the oven when the cauliflower has already been in the oven for 25 minutes (i.e. bake the leaves for 20 minutes). Turn the cauliflower tray at this point.

8.) To make the tomato salsa, bring a pot of water to a simmer on the stove. Make a small 'X' in the skin of the bottom of each tomato (the bottom is the side that was not attached to the stem). Place the tomatoes in the simmering water for 1 minute, remove and then place in a bowl of cold water to stop the tomatoes from cooking. This process allows you to easily remove the skin from the tomatoes.

9.) After removing the skins from the tomatoes, cut each tomato into quarters and remove the seeds using your thumb to scoop them out.

Cheat option: for those that want to cut some corners or are tight on time (can't blame you either way), you can simply grate the tomatoes on the rough-side of a box grater - just be careful of your fingers! This option has more texture to it as you don't get rid of the skin/seeds but it is still delicious.

10.) Finely dice the tomatoes and then run your knife over them again and again to get the dice even finer. Place in a bowl with 1/4 tsp salt, black pepper and 1 Tbsp extra virgin olive oil and set aside.

11.) Combine the yoghurt, tahini, lemon juice and 1/4 tsp salt. This will be the base of your dish.

12.) Layer the tahini yoghurt onto a plate, followed by the cauliflower, top with the tomato salsa and then decorate with the cauliflower leaves. Enjoy this very filling veggie dish!