Harissa and honey roasted cauliflower
Are you searching for a way to transform ordinary cauliflower into a spectacular dish? Look no further than Harissa and Honey Roasted Cauliflower with Balsamic Reduction or vino cotto and Pomegranate Seeds. This vibrant and flavorful dish is not only easy to make at home, but it also beautifully balances spicy, sweet, and tangy elements, making it a standout on any table. Plus, it’s a wonderful way to make the last of the pomegranate seeds count, adding a delightful crunch and burst of color. At the heart of this dish is harissa, a North African chili paste known for its robust and complex flavor. Harissa typically includes roasted red peppers, Baklouti peppers, garlic, coriander, caraway, and olive oil. Its flavor profile is smoky, spicy, and slightly tangy, making it an incredibly versatile ingredient that can elevate a wide range of dishes. Whether used in marinades, soups, stews, or as a condiment, harissa adds a depth of flavor that’s both warming and invigorating.Honey is the perfect counterpart to the fiery harissa in this recipe. It not only balances the heat but also helps the cauliflower develop a beautiful caramelized crust as it roasts. The natural sweetness of honey blends seamlessly with the spiciness of the harissa, creating a harmonious flavor profile that will delight your taste buds.Pomegranate seeds are the perfect garnish for this dish. Their bright, jewel-like appearance and sweet-tart flavor provide a refreshing contrast to the roasted cauliflower and rich balsamic reduction. If you're nearing the end of pomegranate season, this recipe is a fantastic way to use up the last of these precious seeds. They add not only a visual appeal but also a burst of freshness that complements the other flavors beautifully.This dish is incredibly easy to prepare, making it perfect for both weeknight dinners and special occasions. The process is straightforward: roast the cauliflower with a harissa-honey glaze, reduce balsamic vinegar to a syrupy consistency, and finish with a sprinkle of pomegranate seeds. Despite its simplicity, the result is a dish that feels gourmet and is sure to impress anyone you serve it to.Harissa and Honey Roasted Cauliflower with Balsamic Reduction and Pomegranate Seeds is more than just a side dish—it's a celebration of flavors and textures. The smoky spiciness of harissa, the sweetness of honey, the tangy richness of balsamic reduction, and the crisp freshness of pomegranate seeds all come together to create a dish that's as visually stunning as it is delicious. This recipe is a testament to how a few well-chosen ingredients can transform humble cauliflower into something extraordinary.Not only is this dish a great way to enjoy the last of your pomegranate seeds, but it also showcases the versatility and boldness of harissa. Perfect for cozy family dinners or elegant gatherings, this recipe brings a touch of gourmet flair to your home cooking. Try it out and watch your cauliflower go from simple to sensational.
Ingredients
- 450 g cauliflower florets
- 40 g harissa paste
- 40 g honey
- 1 tsp cumin seeds
- 3/4 tsp salt
- 20 ml olive oil
- 30 g pomegranate seeds or cape gooseberries or raspberries
- 1-2 Tbsp balsamic reduction or vino cotto
- 25 g toasted, flaked almonds
- 100 g Greek yoghurt
Instructions
- Preheat your oven to 210 degrees C.
- Put the cauliflower florets into a bowl and set aside.
- Mix the harissa paste, honey, cumin seeds, salt and olive oil in a heat-proofed dish and warm the mixture for 20 seconds in the microwave; it makes it easier to combine the different ingredients.
- Pour the harissa glaze over the cauliflower florets and mix well.
- Place the cauliflower on a baking sheet, lined with parchment paper.
- Roast for 25 minutes.
- Place the yoghurt in a circle at the bottom of a plate. You can either make one larger plate or 2 smaller ones.
- Top the yoghurt with the roasted cauliflower.
- Sprinkle with the pomegranate seeds (or gooseberries or raspberries).
- Drizzle the balsamic reduction (or vino cotto) over and sprinkle the roasted almonds on top.
- Serve with some flatbread or on its own immediately.
Notes
– I like to use Woolworths Harissa paste, either plain or the apricot Harissa paste.
– Substitute the pomegranate seeds with any other tart berry if pomegrantes are not in
season anymore.
– Substitute the pomegranate seeds with any other tart berry if pomegrantes are not in
season anymore.