rose harissa roasted cauliflower

Here is a new vegan classic which was inspired by those news headlines about the Cauliflower Steaks. Although it was quite amusing to watch how this all played out in the media. I was curious to know how difficult it was to be able to slice a cauliflower into a steak. Turns out, it was not difficult at all. You just need a quality, sharp knife and a very fresh vegetable.
I did need to slice the cauliflower quite think. Once cut, I brushed it with some Harissa paste and a little extra sea salt. Then laid it on some parchment paper and roasted it in a hot oven 200 degrees Celsius, until tender.  Should take 5 to 6 minutes.
This was served at the pub with Israeli giant couscous which had been cooked in a light vegetable stock, drained, seasoned and mixed with some roasted carrot, peppers and sun-blushed tomatoes.
You can see on my Instagram post that I also served it with a roasted red onion.  This dish had no sauce, but the onion brought a little moisture to the dish. 
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Back to cooking. Last night's #Vegan dish was this Rose Harissa cauliflower with roasted vegetable Israeli couscous. I was happy with how It turned out and It went down well. With M&S getting bad press this week about their cauliflower steaks, I thought I'd see how tricky it was to slice this vegetable yourself. It's not. I'll put full recipe on my website in the next 24 hours. . . My cookery workshop will be back soon. I just need to finish my self assessment tax return. All that grown-up stuff needs to be taken care of first. □ . . . #chef #ipswich #suffolk #gastropub #learntocook #Kobsuffolk #KobAtelier

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jan 13, 2018 at 12:43am PST