Miso Harissa Roast Cauli
I can’t remember where I got the inspration to combine Japanese miso paste with Moroccan harissa. But I’m so so glad I did. Talk about a flavour bomb. To be honest I love roast cauliflower on its own, but with this dressing it is seriously one of my favourite things to eat. Ever. And I take these things seriously. Very seriously. You definitely need to make this one!
enough for: 2 as a side
takes: 30 minutes
3 tablespoons white miso paste
2 tablespoons harissa
1/2 cauliflower, chopped into florettes
2 tablespoons rice vinegar
1 small bunch kale, finely sliced
cooked protein, to serve
1. Preheat your oven to 250C (480F).
2. Combine miso, harissa and 6 tablespoons extra virgin olive oil in a small bowl.
3. Place cauli in a roasting pan. Toss half the miso-harissa dressing over the cauliflower. Roast for 15-20 minutes or until cauli is cooked through and browned around the edges.
4. Meanwhile, add the vinegar to the remaining dressing. Taste and season, adding more miso, harissa, vinegar or just some salt if needed. Although it’s probably delicious just as it is.
5. When the cauli is cooked, toss in the kale and extra dressing and serve warm or at room temp with protein on the side.
different veg – also lovely with broccoli instead of the cauli. I can imagine the dressing would also be brilliant with roast sweet potato, butternut squash, zucchini or even roast spuds. If you’re not into kale, try a bunch of flat leaf parsley or a handful of baby spinach leaves to add the leafiness.
more substantial / carb lovers – toss in some cooked couscous, quinoa or brown rice. Or serve with warm flat bread, roast or mashed potatoes.
more substantial (low carb) – add same walnuts.
protein options – serve with grilled or pan fried chicken or fish. Or crumble over some feta or your favourite goats cheese. A handful of roast nuts (I’m thinking almonds, pine nuts or macadamias) would add excellent crunch and some more substance. A few poached or fried eggs wouldn’t go astray either. And one day I’m going to try it with cooked lentils and on another day with cooked chickpeas.
no miso – my supermarket stock white miso (shiro) in the Japanese section, but if you don’t have any, just use 2 tablespoons soy sauce instead.
no harissa – OMG you really should try and get some. It’s a Moroccan chilli and spice paste that adds incredible flavour. But substitute any hot sauce, chilli paste or chilli sauce or even some chopped fresh red chillies. Just add a little at first if you aren’t sure of the heat intensity.
carnivore – serve as a side to some chicken or sausages.
paleo (grain, legume & dairy-free) – just skip the miso and season with lots of salt – the harissa alone will be super tasty.
Waste Avoidance Strategy
miso paste – unopened paste can be kept in the pantry, once open needs to be refrigerated.
harissa / olive oil / rice vinegar – keep them in the pantry.
cauli – will keep in a plastic bag in the fridge for weeks. To keep for longer, chop into florettes and pop in the freezer. If you have time, grating the cauli before freezing will make life easier so you can just defrost and serve.
kale – will keep for a few weeks in a plastic bag in the fridge. Or for longer if cooked as per the recipe. Can be frozen.
Yes! Just cook as per the recipe but keep the kale and protein separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little oil before tossing in kale and your protein.