The Whole Vegetable: Sophie Gordon's whole baked harissa cauliflower recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Whole Vegetable Sophie Gordon’ s whole baked harissa cauliflower recipe By You Magazine - January 2, 2022 Baking the cauliflower whole preserves its moisture, so the result is a beautifully tender showstopper. I love this dish simply paired with a cooked grain and greens. It looks pretty wow served with all the garnishes and is great for guests in need of a hearty dinner. Issy Croker SERVES 4 1 large head of cauliflower 4 tbsp water (or use half olive oil, half water, depending on how much oil is in your harissa) 2-4 tbsp harissa paste 1 lemon, juiced Salt and pepper 1-2 tbsp olive oil or coconut oil A handful of fresh herbs, to garnish Preheat the oven to 220C/200C fan/gas 7. Remove the leaves from the cauliflower and put to one side. Using a sharp knife, cut into the core of the cauliflower at various angles to slightly separate the florets and branches. You want to keep it intact, so don’t cut too deep. Using a steamer, steam the cauliflower, stalk side closest to the water, for 8-10 minutes. You don’t want it to be cooked, just enough that a knife will remove with ease when poked in. If you don’t have a steamer, boil it for around the same time. Remove the cauliflower from the steamer and place it upside down to allow any excess water to drain – you can pat it dry too. Prepare a baking tray with a dash of oil or line with a Silpat baking mat if you have one, or parchment paper (remember to reuse if possible). In a small bowl, mix the water, harissa paste, lemon juice and any extra salt and pepper. With the cauliflower stalk side-up, spoon some of the mix into the cuts you made in it. This will allow the mix to drip through the entire cauliflower. Tap and shake it a little to help it on its way. Make sure you keep some of this mix for the top surface. Flip the cauliflower so that the core is facing down and brush a little olive oil, salt and pepper over the surface. Put it into the oven to roast for about 10 minutes, before removing to add the rest of the harissa mix to the top of the cauliflower. Roast again for a further 30-40 minutes. You want the cauliflower to be brown on top and to look relatively dry. A knife will easily score through. I like to dry-fry the leaves (whole or chopped), letting them get nice and crispy, or you could put them in the oven about 10 minutes before removing the rest of the cauliflower. If you’re dry-frying, heat a pan until hot, add the leaves, season with salt and pepper and fry until tender but crispy – approximately 8 minutes. Remove your cauliflower from the oven and serve whole, adding the crispy leaves on top and a handful of chopped fresh herbs. Cut into thick slices for ‘steak’-style pieces, or as you wish. Now buy the book and try all the recipes The Whole Vegetable by Sophie Gordon will be published by Penguin Michael Joseph on 6 January, price £25. To pre-order a copy for £21.25 until 16 January, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved