12 Jul Honey Harissa Cauliflower Parathas
PrintHoney Harissa Cauliflower Parathas
I say this all too often but if you’re going to make any of my recipes, please let it be this one. Spicy, sticky cauliflower. A zingy green tahini dressing. Buttery, flaky parathas. What’s not to love? And if you’re about that low carb life, this recipe works without the parathas, too.
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 parathas 1x
Ingredients
Scale
For the cauliflower:
- 1 cauliflower
- extra-virgin olive oil
- 2 tsp cumin seeds
For the green tahini:
- 100g good-quality tahini (see Notes)
- 150ml cold water
- 50g fresh coriander
- 1 garlic clove
- 1 lemon, juice only
For the rest:
- 45g salted butter
- 1 tbsp harissa paste
- 3 tbsp honey (or agave nectar)
- 4 tbsp Greek yoghurt
- 4 frozen parathas
Instructions
- Heat your oven to 220°C / fan 200°C.
- Break the cauliflower into small florets and place in a medium roasting tin (see Notes below on how to use the leftover cauliflower leaves).
- Drizzle with extra-virgin olive oil, add the cumin seeds and season with salt and pepper. Toss to coat then roast for 15 to 20 minutes, or until tender and caramelised.
- Meanwhile, place the green tahini ingredients in a high-powered blender and blitz until completely smooth (see Notes for storage).
- Melt the butter in a small saucepan set over a medium heat. It will bubble for a couple of minutes. As the bubbles die down, the milk solids will sink to the bottom of the saucepan and turn brown as they caramelise. When the butter gets to this stage, add the harissa and honey and stir well to combine, then remove the saucepan from the heat.
- Cook the parathas according to the package instructions.
- To assemble, top each paratha with a tablespoon of greek yoghurt. Top with the cauliflower and a good drizzle of green tahini then serve and enjoy.
Notes
- Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.
- Don’t throw away the cauliflower leaves. Drizzle with olive oil, season with salt, pepper and your spices of choice and roast at 200°C for 15 to 20 minutes, or until golden brown and crispy.
- The green tahini dressing will keep in the fridge for up to 3-4 days. It may thicken as it sits. If it does, you can thin it out with a little bit of cold water as needed.
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