By Monché Mulller (@monchemuller)
Serves 6–8
INGREDIENTS
For the rose-harissa marinade:
- 50g dried guajillo chillies*
- ½ teaspoon fenugreek
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon caraway seeds
- ¼ teaspoon dried dill
- 1 teaspoon smoked paprika
- 1 lemon, zested and juiced
- 20g garlic, crushed
- 125ml extra virgin olive oil
- 60ml red wine vinegar
- 1 tablespoon dried edible rose petals
For cauliflower:
- 2 cauliflower heads, halved, cores intact
- ¼ cup olive oil
- chives, for serving
For the dukkah:
- 25g sesame seeds
- 35g pumpkin seeds
- 35g sunflower seeds
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon coarse black pepper
- 1 tablespoon sea salt flakes
- 2 tablespoons lemon zest
METHOD
1. To make the marinade, soak the dried chillies in just-boiled water until they are soft, about 30 minutes.
2. While the chillies are soaking, toast the whole spices in a dry pan until fragrant. Then, place them in a food processor with the dill, paprika, lemon zest, lemon juice, garlic, olive oil, vinegar, and rose petals.
3. Drain the chillies, add them to the food processor, and blend to form a paste.
4. Coat the cauliflower heads in the harissa paste, making sure to get the paste into all the cavities. Place the cauliflower in a non-corrosive (plastic or glass) bowl, cover, and marinate for at least 2 hours or overnight, preferably.
5. Chargrill the cauliflower on a smoking-hot griddle pan, cut-side down. Then, place it in a baking tray, drizzle with olive oil, and roast at 200°C until tender, about 20 minutes.
6. To make the dukkah, toast the seeds in a very hot dry pan until golden. Add the spices and toast for a few more seconds, making sure not to burn them. Combine the warm seeds and spices with the salt and lemon zest, and chop roughly.
7. To serve, coat the cauliflower in the dukkah and garnish with a good handful of freshly chopped chives.
TOP TIP:
*You can swap guajillo chillies with chipotles (smoked and dried jalapeños). For a spicier version, use dried ancho or bird’s-eye chillies.
**For a smoky flavour, grill the marinated cauliflower on a grid over hot coals instead of on a griddle pan as described in step 5.
