Harissa-roasted cauliflower with fig and yoghurt sauce
185g (¾ cup) plain yoghurt
1 whole cauliflower
25g (¼ cup) flaked almonds 1 Tbsp chopped parsley HARISSA
4 long red chillies
½ tsp caraway seeds
½ tsp coriander seeds
¾ tsp cumin seeds
½ tsp smoked paprika
3 garlic cloves
½ tsp rock salt
½ tsp freshly cracked black pepper
1 tsp olive oil
1 roasted red capsicum, from a jar
Juice of ½ lemon
FIG AND YOGHURT SAUCE 125g (½ cup) plain yoghurt
1 tsp tahini
Zest of 1 lemon
1 small garlic clove, crushed 2 dried figs, finely chopped
1 Preheat the oven to 160°C (fan-forced). Line a deepsided baking dish with foil.
2 To make the harissa, cut two of the chillies in half lengthways and remove the seeds and membranes. Roughly chop all four chillies and set aside.
3 In a small frying pan, toast the caraway, coriander and cumin seeds over medium heat for a minute or two, until fragrant. Tip the toasted seeds into the small bowl of a blender. Add the remaining harissa ingredients, including the chopped chillies, and blend until all the ingredients are chopped and you have a thickish paste.
4 Mix half the harissa through the 185g (¾ cup) yoghurt, then taste to check if it is spicy or hot enough for you. Add more harissa to your taste, until the heat is to your liking.
5 Remove the core and any outer leaves from the cauliflower. Brush the harissa yoghurt mixture all over the cauliflower, ensuring it is evenly coated on all sides.
6 Transfer the coated cauliflower to the baking dish and into the oven.
Roast for 30 minutes. Add 125ml (½ cup) water to the dish, cover with a lid or foil, and roast the cauliflower for a further 20 minutes, or until tender.
7 Meanwhile, in a small bowl, mix together the fig and yoghurt sauce ingredients until well combined.
8 Serve the cauliflower warm, with the fig and yoghurt sauce, sprinkled with the almonds and parsley. SERVES 4
Roasts are generally fuss-free – once they’re in the
oven, your work is done