I'm sure you already know how much I like sharing recipes, both classic ones and those that stray from the traditional ways of eating them. But different proposals, like this cauliflower on the grill with harissa, are some of my favorites, because they put a twist on how vegetables are usually cooked and they turn out delicious.
Although there are many ways to prepare cauliflower, when we're pressed for time we end up always eating it steamed, boiled or mashed. But today I ask you to give it a little more time, just a few extra minutes, so you can enjoy it with a different flavor, roasted on a cast-iron grill in two stages, first on the stovetop and then, seasoned with the harissa, in the oven. I'm convinced you'll like it so much it won't be the only time you make it this way.
The slight spiciness that harissa gives the cauliflower is balanced by the wonderful accompaniments I suggest. Both the cooked lentils and the hummus will help tone it down, so even if you're not a big fan of these kinds of sauces, you'll surely still enjoy this complete, flavor-packed dish.
Here is the recipe. I hope you like it as much as I do.
INGREDIENTS (for 6-8 servings)
- 2 large heads of cauliflower
- 60 ml of olive oil
- Sea salt and freshly ground black pepper, to taste
- 140 g of harissa sauce*
- 4 small red onions, halved
- Crispy capers (optional)
- Crispy curry leaves sautéed (or the sprouts you prefer without sautéing)
- Cooked lentils
- Hummus seasoned with paprika and a drizzle of AOVE
*Harissa is a spicy sauce that pairs wonderfully with roasted vegetables. If you haven't tried it I recommend the Terre Exotique one, which you can find here.
METHOD
- Preheat the oven to 180 °C-200 °C.
- While the oven heats, on the stovetop place the Le Creuset deep rectangular grill grill over medium heat.
- Cut the cauliflower into thick slices and drizzle them with olive oil. Season with salt and pepper.
- When the grill is hot, grill the cauliflower slices on both sides until the grill marks are visible.
- Once both sides are seared, brush them with the harissa sauce and transfer the grill to the oven to continue roasting the cauliflower (it should be about 20 minutes, more or less, until it is cooked).
- After 5 minutes, place the onions on the grill cut-side down and let them slowly caramelize in the oven for the last approximately 15 minutes of cooking.
- Serve the cauliflower slices with the roasted onions and accompany them with the lentils. Sprinkle with crispy capers and curry leaves (optional), or with some arugula leaves or the green sprouts you prefer.
- Drizzle with olive oil and serve with the harissa and a delicious hummus on the side.
Notes
- You can also try this recipe with broccoli, romanesco or purple cauliflower, for example.
- If you’re not a fan of spicy food, you can replace the harissa with a little paprika. Lightly sprinkle the cauliflower with the paprika before transferring the grill to the oven.
- You can buy hummus at your trusted store, but making it at home is very easy and quick and the result is very tasty. You can see how to make it here.
