Roast cauliflower with harissa pilaf
Ingredients
- 2 red onions, sliced
- 1 cauliflower, florets
- 6 tbsp sunflower oil
- 2 ½ tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp salt
- 350g basmati rice
- 4 tbsp sunflower oil
- 4 tbsp rose harissa paste
- 2cm ginger, grated
- 4 cloves garlic, minced
- 1 ½ tsp salt
- 1 stock cube, crumbled
- 1 lemon, juiced
- 20g mint, finely chopped
- 20g coriander, finely chopped
- ¼ cup sliced almonds, toasted
- ¼ cup dried apricots, chopped
Steps
- Heat the oven to 220°C. In a large ovenproof dish combine onion and cauliflower. Add the oil, spices and salt and rub to coat.
- Cover the dish tightly with foil, pressing all around the edges, then put to one side.
- Put the rice, oil, harissa, ginger, garlic, salt, stock cube and 700ml boiled water in a second large dish. Cover tightly with foil.
- Bake both trays for 25 minutes, carefully turning them around once halfway through.
- Remove trays from oven. Set aside the rice. Take the foil off the cauliflower and return it to the oven for 10 minutes.
- Take the foil off the rice, then tip the cauliflower and onion mixture all over the top.
- Pour over the lemon juice, sprinkle with the chopped herbs, almonds and apricots, and serve warm.