Romanesco Cauliflower & Winter Squash with Rose Harissa Butter, Tahini & Pistachios (v)
At a time when we could all do with a bit of warmth, comfort and joy, this pre-festive recipe will put you in the mood for the forthcoming holiday season. This dish could be an attractive centre piece for vegetarians and meat eaters alike. With its Middle Eastern flavours and textures, it can be served as a main dish to create a hearty meal or as an accompaniment.
Happy cooking, N x
Serves: 4 as a main, 6 as a side | Cooking time: 1hr
Ingredients
1 Romanesco cauliflower, outer leaves removed
1/2 tsp zaatar spice mix
Salt & pepper seasoning
1 tbsp olive oil
1 medium size winter squash, halved, deseeded and cut into crescent slices (no need to peel the squash, I used a sweet dumpling squash)
1 big handful of fresh coriander leaves, chopped
2 tbsps tahini paste
1 tbsp ice cold water
1 handful of fresh pomegranate seeds
50g raw shelled pistachios, chopped
Harissa Paste Butter
1 medium size banana shallot, finely diced
1 garlic clove, crushed
1 heaped teaspoon rose harissa paste
Zest of a lime
1 tsp of fennel seeds, toasted
100g unsalted butter, softened
Salt & pepper seasoning
Method
To make the harissa butter, fry the shallot in a little knob of the butter until softened, add the garlic and the harissa paste. Cook for a few minutes further. Remove from the heat and leave to cool.
Toast the fennel seeds in a dry frying pan until toasted. Put the remaining butter in a bowl add the fennel seeds, half the coriander, lime zest and seasoning. Add the cool onion mixture and mix to combine. Put the butter mixture into the fridge to harden slightly.
Wash the cauliflower and trim the base, leave the small inner leaves and core intact. Boil a large pan of salted water and cook the cauliflower for 15/20 minutes or until the cauliflower is al denté when pierced with a knife.
Plunge into cold water to stop it cooking further and retain its colour.
Preheat the oven to 200C fan/ Gas Mark 6.
Toss the squash slices in the olive oil and season.
Transfer the squash and the whole cauliflower to a roasting tin. Sit the cauliflower in the middle of the tin and scatter the squash slices around it.
Sprinkle over the zaatar mix and spread half or as much of the cold butter mixture you need to coat the cauliflower, pushing it into the gaps.
Freeze any leftover butter for another time. A slice of butter to melt into fish, meats and vegetables is delightful. Keeps for up to three months).
Cook in a hot oven for 45 minutes until the cauliflower is roasted and tender inside with a crusty too and the squash is soft. If the top of the cauliflower is browning to quickly cover with tinfoil to stop it from burning.
Remove from the oven. Mix the tahini paste with the ice cold water so you have a thin pourable sauce. Transfer the cauliflower and squash to a serving platter. Pour the tahini dressing over the cauliflower, scatter with pomegranate seeds, fresh coriander leaves and crushed pistachios and serve.
Enjoy!