Whole Roasted Harissa Cauliflower with a Houmous Dressing

Ingredients

• A whole cauliflower, or 2 if very small, leaves removed
• 3 tbsp olive oil
• 2 tbsp harissa
• 150g houmous, homemade or ready made
• 1 lemon, cut into wedges
• Sea salt
• Freshly ground black pepper
• 2 tbsp flaked almonds, walnuts or walnut pieces
• A small handful fresh coriander
• 2 tsp pomegranate seeds (optional)

How To Make It...

Trim the base of the cauliflower and cut a cross in it. Bring a pan of water to the boil and cook the whole cauliflower for 5 mins. Drain and allow to steam dry for a few minutes then place on a small roasting tray

Mix 3 tbsps of olive oil and 2 tbsp of harissa together and spoon or brush over the cauliflower. Roast in the AGA roasting oven on the 2nd or 3rd set of runners for 45 mins. Brush again with the harissa oil and roast for a further 20 mins or until the cauliflower is nicely browned.

While the cauliflower is cooking, prepare the hummus dressing and toasted nut topping. Mix the hummus with the juice of the lemon to make a runny consistency. Taste and season with a little salt and pepper.

Toast the nut pieces by placing on a piece of bake o glide on the AGA simmering plate. Cook for a few minutes until lightly coloured. Set aside.

To serve, take a shallow serving dish, spoon 2/3 of the hummus dressing onto the base and place the roasted cauliflower top. Drizzle the rest o f the hummus dressing over the top of the cauliflower and then spoon over nearly all of the remaining harissa oil over the cauliflower too.

Finally, sprinkle with the fresh coriander, spoon the remaining harissa oil around the base of the cauliflower and finish with the nuts and pomegranate seeds (if using).

Get In Touch

This fabulous recipe was a part of our online AGA cookery demonstrations for Christmas 2023. For more content, please visit Naomi Hansell Instagram page.