Courtney Roulston’s harissa purple cauliflower with macadamia cream
Loaded with spices, this eye-catching harissa purple cauliflower packs a flavour punch. Served on a base of creamy macadamia cream, this dish is sure to impress.
Note: + 20 mins standing time
- 1 purple cauliflower
- 1/3 cup (80ml) extra virgin olive oil
- 1 tbs harissa paste
- 1 tsp cumin seeds
- 11/4 cups (210g) natural macadamias
- 1/3 cup (80ml) apple cider vinegar
- 1 tbs maple syrup
- Pinch of sea salt flakes
- 1/4 cup (40g) dried currants
- 1 tbs tahini paste
- 1 garlic clove, crushed
Preheat oven to 180°C. Cut the base of the cauliflower so it sits flat on an even surface. Cook in a steamer over a saucepan of simmering water for 10 mins. Transfer the cauliflower to a roasting pan. Combine oil, harissa paste and cumin seeds in a bowl. Brush oil mixture over cauliflower and cover with foil. Roast for 30 mins. Remove foil. Roast for 20-25 mins or until just tender.
Meanwhile, place the macadamias in a saucepan with 4 cups (1L) water. Bring to a simmer over medium-low heat. Cook for 30 mins or until the macadamias soften. Drain, reserving 1/2 cup (125ml) cooking liquid.
Place vinegar, maple syrup, sea salt flakes and 1/4 cup (60ml) water in a small saucepan. Bring to a simmer over low heat. Place currants in a heatproof bowl. Pour over the vinegar mixture. Soak for 20 mins. Drain, reserving pickling liquid.
Blend the drained macadamias, tahini, garlic, reserved cooking liquid and 1/4 cup (60ml) pickling liquid in a blender until smooth and creamy.
Spread the macadamia mixture over a serving plate. Top with the cauliflower. Sprinkle with currants to serve.
Serve with toasted chopped macadamias, toasted sesame seeds and flat-leaf parsley sprigs
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.