Harissa Cauli Brains with Walnut Dukka

Harissa Cauli Brains with Walnut Dukka

This Halloween brainy dish is packed with antioxidants, which protect your cells from harmful free radicals and inflammation.

A cruciferous vegetable, cauliflower is particularly high in glucosinolates and isothiocyanates, two groups of antioxidants that have been shown to slow the growth of cancer cells.

The lycopene-rich tomato sauce gives the dish a cancer-fighting boost while the chilli in the harissa aids circulation and the walnuts in the dukka offer brain-healthy Omega fatty acids.

Find out more about the CNM Vegan Natural Chef diploma course here.

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 whole cauliflower
  • 0.25 0.25 litre vegetable stock
  • 0.25 0.25 tbsp harissa paste
  • 0.25 0.25 litre passata
  • 0.25 0.25 tbsp pomegranate molasses
  • 0.25 0.25 garlic close, finely chopped
  • 0.25 0.25 tbsp olive oil
  • 0.5 0.5 tbsp walnuts
  • 0.25 0.25 tsp cumin seeds
  • 0.25 0.25 tsp coriander seeds
  • 0.25 0.25 tsp caraway seeds
  • Fresh parsley, to garnish
  • Sea salt and freshly ground black pepper

Method

1. Trim the larger leaves from the cauliflower (fine to keep the smaller leaves). Place in a stockpot. Pour the stock over.

2. Place a lid on top. Bring to the boil and cook for 5 minutes.

3. Mix the passata, harissa, pomegranate molasses and garlic in a baking dish.

4. Add the cauliflower. Gloss the cauliflower with olive oil. Season with freshly ground pepper and sea salt. Roast in an oven heated to 200C/Gas mark 6 for 25-30 minutes or until the cauliflower is golden and the sauce has thickened.

5. Crush the walnuts and seeds to make the dukka. Sprinkle over the roasted cauliflower.

6. Finely chop the parsley and dust it over the dish. Quarter the cauliflower and serve with the sauce.

 

Written by

CNM Natural Chef

www.naturalchef.com/

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