Harissa Roasted Cauliflower & Freekeh Pilaf
A delicious and hearty plant-based recipe, lightly spiced with harissa for a warming weekend showstopper. Perfect for a plant-based alternative to a Sunday roast!
This recipe is
- Low saturated fat
- Low sugar
- Source of protein
- Source of fibre
- Source of vitamin C and manganese
-
Serves 3
-
65 Minutes
-
2 pans
-
Beginner
Suitable for dairy-free, vegans and vegetarians
Ingredients
For the Cauliflower
- 1 small whole cauliflower, leaves removed and washed
- 1 tbsp extra virgin olive oil
- 1 tbsp dried mixed herbs
- 2 tbsp ground harissa
- ½ tsp ground cumin
- ½ tsp white pepper
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp chilli powder
- Approximately 35ml water
For the Freekeh
- 2 tbsp extra virgin olive oil
- 1 medium red onion, finely diced
- 2 cloves garlic, minced
- 1 small green chilli
- 1 large tomato
- 1 400g can chickpeas, drained and rinsed
- 1 tbsp ground harissa
- Salt and pepper to taste
- 2 tbsp dried mixed herbs
- 1 x 250g pouch Merchant Gourmet Pouch of Simply Cooked Freekeh
- 2 tbsp tomato puree
- 250ml vegetable stock
- Fresh parsley to garnish (about ¼ cup chopped)
Instructions
- Pre-heat the oven to 200°C
- Slice cauliflower into “steaks”
- Mix all ingredients for the cauliflower to form a paste and brush onto both sides of each cauliflower steak (If some segments break apart don’t worry, just coat them and continue). Place everything onto a lined baking tray, placing into the oven and setting the timer for 20 minutes
- Meanwhile, add olive oil to a large skillet or frying pan over a medium-high heat and sauté the onion until somewhat translucent (about 3-4 minutes), following with the addition of garlic and the green chilli. Reduce the heat slightly to ensure the garlic does not burn
- Add in the chopped tomato and chickpeas, followed by seasonings and leave to cook on a medium-low heat for 10 minutes
- this point (or by 20 minutes, check your cauliflower and turn carefully, reducing the heat to 150°C), ensuring that they are cooking through but not becoming charred. Leave for to cook through for a further 20 minutes.
- Attend to the pan, adding in a 250g pouch Merchant Gourmet Freekeh along with tomato puree, giving everything a good stir
- Check for seasoning to your desired taste and add in the stock, leaving to simmer for a further 10-15 minutes
- Once you cauliflower is cooked by the approximate 40 minute mark, remove from the oven and place onto a bed of the freekeh pilaf and garnish with fresh chopped parsley
How'd you get on?
If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!
Got any suggestions or improvements or tips? Let us know!
