2020-03-01 The Australian Womens Weekly Food

“Ilove keepinga jar ofharissa

on handinthefridgeforaneasy

flavourboost.Rubovermeatsbefore

grilling orswirl throughyoghurt.”

FranAbdallaoui,Editor,AWWFood

ROASTED CAULIFLOWER

SALAD WITH ALMONDS
& ORANGES

PREP AND COOK TIME 1 HOUR SERVES 4-6

¼ cup (60ml) extra virgin olive oil
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1 teaspoon harissa (see notes)
650g cauliflower
2 medium (340g) red onions,
sliced thinly
⅔ cup (100g) natural almonds (kernels)
1 cup loosely packed fresh flat−leaf
parsley leaves
1 cup loosely packed fresh
coriander leaves
2 medium (480g) oranges, peeled,
sliced thinly

1 Preheat oven to 200°C/180°C fan.
2 Line two oven trays with baking paper.
3 Put the oil, garlic, spices and harissa
into a large bowl and stir to combine.
Season with sea salt and freshly ground
black pepper.
4 Remove the thick stem from the
cauliflower and then finely slice the
florets. Add them to the spiced oil and
toss to coat. Transfer the cauliflower to
one of the oven trays.
5 Put the sliced onion into the bowl and
toss through any of the spiced oil that
remains. You may need to add a little
extra oil to coat the onion. Transfer the
onion to the second tray.
6 Roast the onion and cauliflower in the
oven for 30 minutes or until the
cauliflower is golden brown and the
onion is slightly charred. Remove and
set aside to cool.
7 While the vegetables are cooling, place
the almonds on a separate tray and roast
in the oven for 8−10 minutes or until
fragrant and browned lightly. Remove
and cool a little before chopping coarsely.
8 Put the roast vegetables, almonds,
herbs and orange slices into a bowl and
gently fold together. Season to taste.
Transfer to a serving plate.

Test

Kitchen

Notes

Harissa is a paste

made from hot chilli

peppers and various

spices and herbs. It is

a mainstay of North

African cuisines.

AWW FOOD • ISSUE FIFTY EIGHT 95