Roast Cauliflower Salad with Honey Spiked Hearty Harissa
Roasted Cauliflower Salad
The Hearty Harissa gives this cauliflower salad an addictive, spicy flavour, balanced perfectly with the herbs and cheese. Try using the stem and leaves of both the cauliflower and parsley as it's a great way to avoid food waste - plus you get way more texture by adding different parts of the vegetable
1/2 large cauliflower remove the stem, florets and leaves and roughly chop
1 tbsp Hearty Harissa
1 tsp honey
2-3 tbsp extra virgin olive oil
1/3 cup pepitas (pumpkin seeds)
1/2 bunch parsley, stems and leaves finely chopped
100g feta or goats cheese
Preheat the oven to 190C
Line a large baking tray with baking paper and add chopped cauliflower and the leaves.
In a small bowl mix the Hearty Harissa, honey and extra virgin olive oil.
Pour the harissa dressing on the cauliflower, giving it a really good mix to make sure each floret is well coated. Season generously with sea salt and freshly ground pepper.
Place the baking tray in the oven then bake for 20 minutes.
Add the pepitas onto the baking tray in the last 10 minutes of cooking till nice and crunchy. The cauliflower is ready when it is golden brown and the leaves are crispy.
Add the spiced cauliflower to bowls, topped with the parsley, cheese of choice and extra olive oil if needed.
Mishy's tips : Cauliflower leaf chips are the new kale chips !