Roasted cauliflower with harissa

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Good morning everyone! Yes it’s a very early one for me again. I woke up at 5am and could only think of writing up this post. This cauliflower side dish was surprisingly different and can be altered to taste depending upon the heat and spice you require. I’ve only started working with Harissa paste very recently but have fallen in love with it. Such a delicate blend of spices when only a little amount is used or such a flavour explosion if you add more.

If you have a toddler and your introducing him or her to new foods this is definitely one to try, my little one loved it mashed with some of his cute baby pasta shells. It is important that you start training their palette from now, give them different varieties if they allow. It may not work in the first go but do try again. They’ll definitely let you know if they want more!

Have a lovely weekend all! See you tomorrow x

INGREDIENTS

1 medium cauliflower in florets
5 medium tomatoes skinned
1 green chilli
3 cloves of garlic
Handful of fresh coriander
1 1/2 tsp harissa paste or to taste
1/4 tsp paprika
1 tsp salt or to taste
Pinch of pepper
1/2 tsp ground cumin & coriander powder

METHOD

• Blend all ingredients apart from the cauliflower

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• Arrange cauliflower florets in a baking tray and pour over the blended sauce, massage the sauce into the florets and cover. Let it marinate for 45-50 minutes

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• Preheat oven to 200°c/400°f/gas mark 6 Roast in the oven covered with foil for 50-60 minutes until the cauliflower is tender, roasted and has absorbed most of the marinade

• Serve as a side dish to any Moroccan main dish

* top tip ~ To skin the tomatoes easily place them in some boiling water for about 10 minutes. This will allow the tomato skins to peel off easily

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