Irish Independent - Weekend Magazine - - Recipes -

Serves 2–4. Mar­i­nat­ing time re­quired


1 head of cauliflower

1 tub of nat­u­ral yo­ghurt A hand­ful of flaked al­monds 1 fresh pome­gran­ate, de-seeded Forthe harissa spices:

1 tbsp co­rian­der seeds

1 tbsp cumin seeds

½ tsp fen­nel seeds

½ tsp car­away seeds

1 tsp flaked sea salt

½ tsp cracked black pep­per 2 tbsp smoked hot pa­prika

1 tsp gar­lic pow­der

1 tsp cayenne pep­per

Forthe basil pesto:

Rape­seed oil

10 pine nuts

Coarse salt

12–15 basil leaves

Cider vine­gar


1. First, make the harissa spice blend by toast­ing the whole seeds (co­rian­der, cumin, fen­nel, car­away) in a dry pan on a medium heat un­til fra­grant but not coloured. De­cant into a heavy mor­tar­with the sea salt and pep­per, and grind with a pes­tle un­til finely ground. Add in the pre-ground spices (pa­prika, gar­lic pow­der, cayenne) to­wards the end. Store in a jar but first add 2 tbsp of the spice blend to a cou­ple of ta­ble­spoons of the nat­u­ral yo­ghurt.

2. Pre­pare your cauliflower by tak­ing off the outer leaves and cut­ting a lit­tle into the base so that the whole cauliflower sits flat. Get a heavy lipped dish or small pot and cover the cauliflower in the spiced yo­ghurt mix (up­side down can be a good idea), then cover with cling film and

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