20/09/2020 Roasted Cauliflower with Cashew Tarator, Harissa and Fried Chickpeas - Network Ten

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Roasted Cauli ower with Cashew Tarator, Harissa

and Fried Chickpeas
Serves 4

Recipe by Courtney Roulston

One for the vegetarians, this Roasted Cauli ower with Cashew Tarator, Harissa and Fried Chickpeas recipe
will blow your socks off
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Ingredients
Cashew Tarator
1 cup raw cashews
1 slice sourdough bread, crust removed
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 heaped tbsp tahini
2 tsp maple syrup
1 clove garlic, peeled
½ tsp ground cumin
1/3 cup iced water
sea salt

Harissa Sauce

1 large red capsicum

6 large cherry tomatoes
2 tsp cumin seeds
1 tsp caraway seeds
3 long red chillies, roughly chopped
½ cup extra virgin olive oil
1 tbsp tomato paste

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20/09/2020 Roasted Cauliflower with Cashew Tarator, Harissa and Fried Chickpeas - Network Ten
2 tsp maple syrup
2 tsp red wine or sherry vinegar
sea salt

Roasted Cauli ower

2 x 3-4cm thick steaks, cut from the centre of a large cauli ower
2 tbsp extra virgin olive oil
1 tsp ground cumin
small outer cauli ower leaves, washed
50g butter
1 tbsp lemon juice
2 tbsp maple syrup
2 tbsp sherry vinegar
¼ cup fresh redcurrants
sea salt, to taste

Fried Chickpeas

80g tinned chickpeas, rinsed and drained

2 tbsp plain our
1/2 tsp ground sumac
1 cup sun ower oil, for frying
sea salt, to taste

Spiced Seed Mix

2 tsp pistachio nuts, toasted and chopped

1 tsp white sesame seeds, toasted
1 tsp sun ower seeds, toasted and chopped
½ tsp ground sumac
½ tsp whole cumin seeds, toasted and crushed
sea salt and cracked black pepper, to taste

Garnish

fresh mint leaves

Steps
1 Preheat oven to 190C.

2 For the Cashew Tarator, place the cashews into a bowl and cover with warm water. Set aside
to soften for 25 minutes.

3 Place the bread into a bowl and cover with cold water and soak for 5 minutes.

4 Drain the cashews and the bread and place into a blender along with the olive oil, lemon juice,
tahini, maple syrup, garlic, cumin, sea salt and half of the ice and water. Process until smooth and
creamy, adding a little more icy water as required, to make a smooth emulsi ed puree. Season with
salt to taste and set aside.

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20/09/2020 Roasted Cauliflower with Cashew Tarator, Harissa and Fried Chickpeas - Network Ten

5 For the Harissa Sauce, place the capsicum and tomatoes onto a wire rack over a gas ame.
Cook until the skin is blackened, turning occasionally, about 10 minutes for the tomato and a further
5-10 minutes for the capsicum. Place the tomatoes onto a tray and the capsicum into a bowl and
cover with plastic wrap. Set aside for 10 minutes before discarding the skins and deseeding the
capsicum.

6 Toast the cumin and caraway seeds in a frying pan. Remove from the heat and grind to a ne
powder using a mortar and pestle. Set aside.

7 Wipe out the pan with paper towel and return to a medium-high heat. Add the chillies and
toast for 3-4 minutes before adding in the oil and ground spices. Cook for 2-3 minutes before adding
the tomato paste, capsicum and tomato.

8 Continue to cook, stirring, for 3-4 minutes to cook out the tomato paste. Add the maple syrup,
vinegar and salt, to taste.

9 Transfer mixture into a blender and process until thick and smooth. Set aside.

10 For the Roasted Cauli ower, place a large ovenproof frying pan over medium heat. Toss the
cauli ower slices in oil and sprinkle with cumin and salt. Cook the cauli ower steaks on each side for
3 minutes. Add the cauli ower leaves and transfer the pan into the oven and cook for 10 minutes.
Remove the leaves from the pan and set aside. Return the cauli ower to the oven and cook until
tender, a further 5-10 minutes.

11 Remove from the oven and place the pan over a high heat. Add the butter and when melted
and foamy, spoon over the cauli ower until golden, about 2-3 minutes. Squeeze a little lemon juice
over the cauli ower, season with sea salt and remove from the heat.

12 Place a small frying pan over a medium heat and pour in the maple syrup. Allow to bubble for 1
minute then stir in the vinegar. Place the maple mixture into a small bowl and allow to cool slightly
before adding in the redcurrants. Set aside to pickle for 10 minutes at room temperature. Drain well
to serve.

13 For the Fried Chickpeas, heat the oil in a small saucepan to 160C.

14 Toss the chickpeas in the our and shake to remove excess. Carefully add to the oil and fry
the chickpeas until slightly cracked and crispy, about 5 minutes. Remove from the oil with a slotted
spoon and drain on kitchen paper. Season with sumac and salt while hot.

15 For the Spiced Seed Mix, place all the ingredients into a bowl and mix to combine. Set aside
until ready to serve.

16 To serve, place the Cashew Tarator and Harissa Sauce onto the base of a serving plate or
platter. Top with the Roasted Cauli ower, Crispy Chickpeas, Spiced Seed Mix, pickled redcurrants
and a little pickling liquid. Garnish with fresh mint leaves just before serving.

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