Harissa Roasted Cauliflower
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Following a plant-based diet can help you cut your carbon emissions by almost two thirds – so imagine the difference that eating even one vegan meal a week could make.
Here’s a scrumptious plant-based recipe – a harissa roasted cauliflower. We’ve added tahini and pomegranate seeds, but you can get creative and top it with whatever you fancy!
Ingredients (serves 2)
· 1 cauliflower, with most of the leaves removed
· A couple of teaspoons of harissa paste
· 2 tablespoons of tahini
· 2 tablespoons of pomegranate seeds
Method
1. Pre heat the oven to 180°C.
2. Keep a few leaves on the cauliflower (as they go nice and crispy when cooked) and rub it all over with harissa paste.
3. Cook the cauliflower whole for an hour or until it’s soft in the centre.
4. When cooked, dribble over some tahini and sprinkle with pomegranate seeds.
5. Serve with Moroccan style couscous and roasted vegetables.
Check out our other Meat Free Monday recipes here.
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