Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted chermoula cod on a harrisa cauliflower steak. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and. Healthy weight for life: roasted harissa cauliflower steak.
Roasted chermoula cod on a harrisa cauliflower steak is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Roasted chermoula cod on a harrisa cauliflower steak is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook roasted chermoula cod on a harrisa cauliflower steak using 28 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted chermoula cod on a harrisa cauliflower steak:
- Take Harrisa paste
- Prepare 1 red chilli
- Prepare 1/2 tsp cumin seeds
- Get 1 tsp coriander seeds
- Prepare 1/2 tsp caraway seeds
- Take 1 clove garlic
- Take 1/2 tsp smoked paprika
- Take 1/2 tsp sea salt
- Make ready Juice of 1/2 lemon
- Take 1 tsp apple cider vinegar
- Prepare 3 tbsp tomato paste
- Make ready 2 tbsp olove oil
- Get Chermoula
- Prepare 3/4 tsp coriander seeds
- Make ready 3/4 tsp cumin seeds
- Get 1 garlic clove
- Take 1/4 cup olive oil
- Make ready Juice of 1/2 lemon
- Make ready 1 tsp smoked paprika
- Prepare Pinch sea salt
- Get 1/2 cup parsley leaves
- Take 1/4 cup mint leaves
- Prepare 1/4 cup coriander leaves
- Take Main ingredients
- Prepare 2 cod fillets (approx 200 g each)
- Make ready 2 x 2 cm thick cauliflower steaks
- Make ready Mixed leaves (garnish)
- Make ready Coriander and parsley for garnish
Place each steak, brushed side down, in a non-stick frypan and fry over medium heat for two to three minutes until well-browned. The whole harissa roasted cauliflower makes for a truly beautiful centrepiece at the table, taking on a gorgeous copper red crust. Try this harissa and goat's yogurt marinaded cauliflower "steak", served with a. I usually roast the florets and eat them as a side but keeping the whole veggie creates a fun presentation and makes it a "main" rather Sweet chermoula is honestly one of the creation I am the most proud of, it's simply a basic chermoula made with different ratio. "Try cutting the cauliflower into thin slices and pan-frying after dusting with spices," says Tom Filippou, executive chef for President's Choice Cooking School. "You can serve this recipe as a first course garnished with a dollop of yogurt or as a main with chickpea salad.
Instructions to make Roasted chermoula cod on a harrisa cauliflower steak:
- To make the harrisa paste : On the low heat on dry pan toast the spices, garlic and chopped chilli.
- Put it into the food processor with the rest of the ingredients (harrisa paste section). Blitz it into the smooth paste.
- To make the chermoula: toast the spices on the dry pan.
- Put it into food processor together with the rest of the ingredients (chermoula section) and blitz it.
- On preheated bbq place covered in harrisa paste cauliflower steaks. Sear them from both sides and then roast them for about 15 min on medium heat (in direct heat). Lid down
- Place the fish fillets brushed with chernoula on the cauliflower and cook it on low/ medium heat with the lid down for about 15 - 20 min. Brush the fish multiple times with the chermoula during cooking. Keep the lid down to roast the fish
- Serve it on the bed of salad leaves
This chermoula roast cauliflower is vegetarian, gluten-free and ready in under an hour. Spiced Roasted Cauliflower, Harissa, Pomegranate Yoghurt. This richly spiced roasted cauliflower recipe bursts with flavour. The cauliflower is beautifully charred and served with creamy, pomegranate-studded yoghurt. Cut any leftover harissa cauliflower into small pieces and reheat with the chickpeas and sauce, adding veg stock if needed.
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