Today’s autumnal recipe comes via my much used source of recipes – BBC Good Food. I love moroccan flavours, especially harissa, so was keen to try out this take on making cauliflower more interesting and flavourful.
This recipe is super easy – simply fry up the spices and Harissa for a couple of minutes, add small florets of a large cauliflower (no peeling any other vegetables!), chicken or veg stock and toasted almonds then simmer for 20 minutes until the cauliflower is tender. Then simply blend together, serve into big warm bowls and top with a scattering of almonds and coriander.
The recipe calls for 2 tbsp of Harissa, I did 1.5 tsp and found that perfectly adequate.
I didn’t toast my almonds before adding them into the pan, I didn’t find that the flavour was hindered because of it.
The larger the cauliflower, the better the texture. I fortunately had a massive cauliflower so the texture was quite thick, perfect for a quick lunch that leaves you feeling full!