Cauliflower With Harissa Cream And Pomegranate

Name: Cauliflower With Harissa Cream And Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted cauliflower with harissa cream and pomegranate; 1 head of cauliflower, cored and cut into florets; 12 pitted green olives; 7 whole cloves of garlic, separated but peels still on; 2 tablespoons olive oil; salt; 1/2 cup creme fraiche; 2 tablespoons homemade harissa paste (plus more to taste) - see below; 1/3 cup pomegranate arils; Harissa paste; 7 ounces chipotle peppers in adobo; 1 1/2 tablespoons sweet paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 large cloves of garlic, peeled; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil

Servings: persons

Roasted cauliflower with harissa cream and pomegranate
1 head of cauliflower, cored and cut into florets
12 pitted green olives
7 whole cloves of garlic, separated but peels still on
2 tablespoons olive oil
salt
1/2 cup creme fraiche
2 tablespoons homemade harissa paste (plus more to taste) - see below
1/3 cup pomegranate arils
Harissa paste
7 ounces chipotle peppers in adobo
1 1/2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
2 large cloves of garlic, peeled
2 tablespoons fresh lemon juice
2 tablespoons olive oil

1
Preheat your oven to 425F. Toss the cauliflower florets, olives, and garlic cloves with the olive oil and a couple good pinches of salt. Spread it all out on a rimmed baking sheet in a single layer.
2
Roast in the oven, stirring a couple times during the process, until the cauliflower has turned all golden and brown and charred in spots, about 30 min. Remove from the oven, slip the garlic cloves out of their skins, and transfer the cauliflower, olives, and peeled garlic to a serving bowl or platter.
3
While the cauliflower is roasting, make the harissa paste (see below). Stir 2 Tbs. of the harissa into the creme fraiche. Taste and add more to taste. (You'll have a good amount of harissa left, but that's nothing if not a great thing. Smear it on everything, especially meats that you then proceed to slow cook and serve with yogurt sauce.)
4
Scrape the harissa cream over the top of the cauliflower mixture, then sprinkle with the pomegranate and serve.
5
Blend all of the ingredients together in a blender or food processor until smooth. Ta-da! Your harissa

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Roasted cauliflower with harissa cream and pomegranate, 1 head of cauliflower, cored and cut into florets, 12 pitted green olives, 7 whole cloves of garlic, separated but peels still on, and more.

Yes, Cauliflower With Harissa Cream And Pomegranate falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!