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harissa purple cauliflower with macadamia cream

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We have to warn you, this recipe will steal the spotlight at dinner time. With a fresh macadamia cream and baked cauliflower it is a match made in heaven.

  • Serves4
  • Cook time1 hour 5 minutes
  • Prep time20 minutes, + 20 mins standing time


  • 1 purple cauliflower
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 tbs harissa paste
  • 1 tsp cumin seeds
  • 1¼ cups (210g) natural macadamias
  • ⅓ cup (80ml) apple cider vinegar
  • 1 tbs maple syrup
  • Pinch of sea salt flakes
  • ¼ cup (40g) dried currants
  • 1 tbs tahini paste
  • 1 garlic clove, crushed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    Place vinegar, maple syrup, sea salt flakes and ¼ 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.
  4. Step 4

    Blend the drained macadamias, tahini, garlic, reserved cooking liquid and ¼ cup (60ml) pickling liquid in a blender until smooth and creamy.
  5. Step 5

    Spread the macadamia mixture over a serving plate. Top with the cauliflower. Sprinkle with currants to serve.

    Tip: SERVE WITH... toasted chopped macadamias, toasted sesame seeds and flat-leaf parsley sprigs