Ingredients

Method

• 1 large head cauliflower
• 3 T Woolworths harissa paste
• 1 lemon, juiced, plus extra for serving
• sea salt and freshly ground black pepper, to taste
• olive oil spray
• flaked almonds, toasted, to garnish
• sumac, for sprinkling
• dill, to garnish
• parsley, to garnish
For the white bean purée:
• 1 x 400 g can cannellini beans, drained
• 1 T Woolworths tahini paste
• 1 head garlic, roasted in the air-fryer
• 2 T olive oil
• salt, to taste

Method

Ingredients

1. Place the cauliflower in a microwave-safe bowl, pour over a little boiling water and cover with a plate. Microwave at 2-minute intervals until just fork tender. Remove from the bowl, place on a plate and allow to steam for a few minutes.

2. In a mixing bowl, combine 2 T harissa paste with the lemon juice, salt and pepper. Brush the mixture onto the cauliflower, ensuring it’s well coated, then spray with olive oil. Place on an air-fryer liner, add the garlic for the bean purée, then air-fry at 180°C for 20 minutes, or until the cauliflower is slightly charred on the outside and tender inside.

3. To make the bean purée, place the beans, tahini, garlic (squeeze out of the skin), olive oil and salt in the bowl of a food processor or in a blender. Blend to form a purée, adding water to thin out slightly if necessary.

4. Spread the puree onto a serving platter and add the cauliflower. Combine the remaining harissa with a little olive oil, then drizzle over the cauliflower. Garnish with the toasted almonds, sumac and herbs. Sprinkle over a little sea salt and squeeze over the lemon juice.
Find more cauliflower recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim