Chef Somer Sivrioglu of ANASON shares his recipe for roasted cauliflower

WORDS Jasmine Pirovic PHOTOGRAPHY Steven Woodburn PUBLISHED Fri, 3 Dec 2021 - 10:39 am

While meat may take centre stage when it comes to a good old fashioned roast, an equally delicious candidate of the vegetable variety is often overlooked. Yes, we're talking about cauliflower. Gone are the days when cauliflower florets would be relegated to a side dish smothered in claggy béchamel. It's high time that we give the vegetable the care and attention it deserves, and no one does it better than executive chef, Arman Uz, of ANASON in Barangaroo with his roasted cauliflower and green harissa.

Fragrant, toasty and most importantly, fresh, Uz's take on cauliflower is perfectly attuned to the summer ahead; where we'll be swapping out heavy comfort food for dishes that can cut through the sweltering heat, with heat of another kind. And with Christmas on the horizon, why not consider this cauliflower roast instead of the traditional turkey or ham? Some food for thought.

Below, Arman Uz shares his recipe for roasted cauliflower with green harissa. Give it a whirl.

INGREDIENTS

Cauliflower
50gr Toasted Almonds
Olive Oil
Lemon Juice
Sea salt

Green Harissa

2 bunch Parsley
2 bunch Coriander
5g Cumin
5g Sea Salt
4 Long Green Chillies
10g Coriander Seeds
100ml Olive oil
70ml Lemon Juice
4 pieces Garlic

METHOD

Green Harissa

Blister the green chillies on gas cooktop. Remove the stalks.

Add chillies chopped parsley and coriander into Thermomix or a bar blender. Add all the other ingredients and blend until you reach a smooth mix.

Leftover green harissa can be used as salad dressing or sandwich spread for the next 3 days.

Cauliflower

Pull the leaves off cauliflower dehydrate in the oven until crispy. You can alternatively shallow fry it. Cut side parts of cauliflower flat on both sides, bring it into a T-bone look. (Save the side parts of cauliflower for fried cauliflowers with tahini for the next day)

Add olive oil to a pan and cook cauliflower until dark brown on both sides. Then cook in 180c oven for another 5 minutes. Once out of the oven dress with lemon juice, olive oil and sea salt.