Vegan Harissa Cauliflower with Walnut Dukka Recipe
This vegan harissa cauliflower recipe is packed with antioxidants which protect your cells from harmful free radicals and inflammation.
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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.
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Rating:
Total Time: 50 minutes
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
- Trim the larger leaves from the cauliflower (fine to keep the smaller leaves). Place in a stockpot. Pour the stock over.
- Place a lid on top. Bring to the boil and cook for 5 minutes.
- Mix the passata, harissa, pomegranate molasses and garlic in a baking dish.
- 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.
- Crush the walnuts and seeds to make the dukka. Sprinkle over the roasted cauliflower.
- Finely chop the parsley and dust it over the dish. Quarter the cauliflower and serve with the sauce.
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This is a sponsored recipe by CNM Natural Chef. Find out more about the CNM Vegan Natural Chef diploma course here.
