This roasted purple cauliflower with harissa, macadamia and pickled currants recipe has been created by Adam Wolfers, executive chef at Gerard’s Bistro in Fortitude Valley, Queensland. The produce he was inspired by was purple cauliflower from The Falls Farm.
Serves 4
Ingredients
1 large The Falls Farm purple cauliflower with leaves attached, base trimmed
2 tbs olive oil, plus ⅓ cup extra
1 tbs lemon juice
Sea salt flakes
Lemon wedges, to serve
Harissa Spice Ingredients (Makes ¼ cup)
1 cinnamon quill, broken
3 tbs coriander seeds
1 tbs fennel seeds
1 tbs black peppercorns
2 tbs smoked paprika
3 tbs cumin seeds
Harissa Paste Ingredients (Makes 1 cup)
8 long red chillies
½ cup (125ml) vegetable oil
4 garlic cloves, crushed
2 brown onions, finely chopped
2 coriander roots, finely chopped
1 tsp salt
2 tbs harissa spice
1 tbs brown sugar
2 tbs white wine vinegar
Macadamia and Cauliflower Crunch Ingredients
100g raw macadamia nuts, chopped
200ml water
150g purple cauliflower, cut into florets
½ tsp harissa spice
1 tbs olive oil
Pickled Currants Ingredients
100ml white wine vinegar
2 tbs honey
¼ cup (60ml) water
50g currants
Method
1) To make the spice mix, toast spices in dry frying pan over medium heat for 30 seconds, or until fragrant. Remove from heat, cool, then grind to a fine powder using a spice grinder or mortar and pestle. Set aside.
2) To make the harissa paste, preheat a chargrill or barbecue to high. Add the chillies and cook for 6 minutes, turning, or until they are blistered and charred. Set aside to cool slightly. Peel the chillies and discard the seeds.
3) Heat a small saucepan over medium heat, add the vegetable oil, garlic, onions, coriander root and salt. Cover partially with lid and cook for 4 minutes, stirring occasionally or until soft with no colour. Add 2 tablespoons of harissa spice, and cook, uncovered on low heat for 15-20 minutes, stirring. Add the chargrilled chilli flesh, and cook out for a further 5 minutes. Add the brown sugar and vinegar. Remove from heat, then blend using a stick blender or blender until smooth. Set aside.
4) To make the cauliflower crunch, preheat oven to 180°C (160°C fan-forced). Place macadamias and water in a blender and blend until smooth, then pass through a piece of muslin or clean tea towel, squeezing out as much liquid as you can, reserving the liquid for the dressing. Refrigerate milk. Place the pulp in a large bowl and set aside.
5) Place the cauliflower in a food processor and pulse until finely chopped. Add to the macadamia pulp. Add the harissa spice, oil and season with salt. Mix well and spread out on a large baking tray lined with non-stick baking paper. Place in oven and cook for 40-45 minutes, tossing every 10 minutes, or until golden and crunchy. Set aside.
6) To make the pickled currants, heat the vinegar, honey and water in a small saucepan over medium heat. Bring to the boil. Add the currants and remove from heat. Season with salt and set aside to cool.
7) Increase the oven to 200°C (180°C fan-forced). Place the cauliflower in a deep-sided tray. Brush with oil and 1 teaspoon harissa paste and rub all over. Cover with foil and cook for 30 minutes. Remove the foil and cook for a further 30 minutes or until the cauliflower is golden and a skewer inserted in the centre goes through easily. Set aside to cool slightly.
8) To make the dressing, place 2 tablespoons of the harissa paste, the reserved macadamia milk, 1 teaspoon harissa spice mix, ⅓ cup olive oil and 1 tablespoon lemon juice and season with salt and pepper and whisk to combine.
9) To serve, cut cauliflower in half through stalk, then brush the cut-side with harissa paste. Sprinkle with some macadamia and cauliflower crunch and pickled currants, then dust with harissa spice and serve drizzled with dressing and lemon wedges.
Chef’s Note
Leftover harissa paste will keep refrigerated in an airtight container for up to a week.
Tools of the Trade
In the above image, ingredients for Adam Wolfer’s roasted purple cauliflower with harissa, macadamia and pickled currants recipe are being stored in the Samsung Family Hub 634L Flat Door French-Door Fridge – available from Harvey Norman.
More Australian Chef Recipes
The following recipes have all been created by esteemed Australian chefs. Each recipe has been inspired by some of the best Australian produce.
► Roasted Rib of Beef with Witlof, Soft Garlic and Lardo Jus, created by Jordan Toft.
► Western Australian Marron Thermidor with Bush Tomato, created by Paul Farag.
► Rich Chocolate Yoghurt Cake with White Chocolate Ganache and Poached Quince, created by Lauren Eldridge.