About the Recipe
This is the dish the Handsome Husband asks for all the time. He really does! Slow roasting the cauliflower and mushroom in the harissa butter gives them a rich, meaty flavour. And the potatoes are perfect for soaking up the buttery juices. HH loves it so much I make it almost weekly when cauliflower is in season.
Ingredients
1kg cauliflower, thickly sliced
500g potatoes, peeled and cut into wedges
1 large red onion, peeled and sliced into wedges
150g portobello mushrooms, thickly sliced
1 teaspoon salt
2 spring onions, finely slices
Fresh coriander
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For the harissa butter
120g unsalted plant-based butter, melted
120ml (half a cup) olive oil
100g rose harissa
1 teaspoon finely chopped chili
2 large garlic cloves, minced
1 teaspoon caster sugar
Preparation
Preheat your oven to 180°C fan.
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Add the ingredients for the harissa butter to a small bowl. Mix well and set aside.
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Add the cauliflower, potatoes, onion and mushrooms to a large deep-sided baking dish or baking tray. Pour the harissa butter on top. Add the teaspoon of salt. Slowly mix to make sure all the vegetables are well coated. I like to use my hands for this.
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Arrange the vegetables so they are not layered on top of each other. Roast for 30 minutes. Gently turn the veggies and baste with the harissa butter in the tray. Make sure everything is well coated. Roast for another 30 minutes or until the onions have started to caramelise and the potatoes are soft.
Spoon into warm bowls, making sure everyone has a mix of the veg. Sprinkle the spring onion on top with roughly shredded coriander leaves. Delish!