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RECIPE

Cauliflower, harissa, buckwheat, mint, pistachio

A Moorish-inspired taste combo that involves almost no skill to pull together.

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Photo: Laura Washburn

A Moorish-inspired taste combo that involves almost no skill to pull together. All you have to do is roast the cauliflower, lay it on a plate and throw everything else on top. A masterpiece of kitchen cheating, the beauty is in the haphazardness.

Serves: 10-12

Ingredients

3 red peppers, deseeded and sliced
1 large cauliflower, cut into 2cm-thick slices
2–3 whole garlic bulbs, halved horizontally, and 6 garlic cloves, bashed
1½ tbsp extra virgin olive oil
Salt and freshly ground black pepper
125g buckwheat
100g natural yoghurt
Seeds from ½ a pomegranate
A few sprigs of fresh mint, leaves stripped
75g pistachios, roasted and roughly chopped
Zest and juice of 1 lemon
2 tbsp harissa

Method

● Preheat the oven to 180°C and line a baking tray with baking parchment.

● In a mixing bowl, combine the red peppers, cauliflower, garlic and oil and toss very gently to coat evenly.

● Arrange in a single layer on the baking tray and season. Roast until just charred and tender, about 20 minutes.

● Meanwhile, cook the buckwheat according to the packet instructions. Drain and set aside until needed.

● Arrange the cauliflower and red peppers on a large platter. Drizzle over the yoghurt and sprinkle the top with the pomegranate seeds, mint, pistachios and the lemon zest and juice.

● Add blobs of buckwheat and harissa and serve.

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