Cauliflower Ka-Pow!

07 Sep 2018
Cauliflower ka pow

This simple recipe makes one big statement on the dinner table - the miso and harissa sauce is an unusual but winning combination of salt and spice.  Serve it as a side, or add a grain like pearl barley or buckwheat and it's transformed into a hearty warm salad.


3 tablespoons white, brown or red miso paste

2 tablespoons harissa paste

4 tablespoons extra virgin olive oil

1 cauliflower, chopped into florettes

2 tablespoons rice vinegar




Step one

Pre-heat oven to 180 degrees


Step 2

Remove leaves from cauli and set aside for later

Cut cauli into florets and place on a large baking tray.


Step 3

In a medium mixing bowl add the miso paste, harissa and olive oil and stir to combine.


Step 4

Dollop two thirds of the sauce over the cauli and mix until thoroughly coated.

Place in oven for 10 mins


Step 5

Bring back those cauli leaves you set aside, tear or chop up into chunks. Remove the cauli from the oven and the cauli leaves on top, give it all a little stir and put it all back in oven for 10 mins


Step 6

Bring back the mixing bowl with 1/3 remaining sauce. Add 2 tbsp rice vinegar and stir.


Step 7

Once the cauliflower is cooked - the florets and leaves should be slightly browned and crisp - transfer toa serving bowl and drizzle over the remaining sauce. garnish with chopped parsley or coriander and serve.


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