Dinner recipe
Roasted cauliflower glazed with harissa, garlic, ginger, and tomato over rice with a crisp cucumber and carrot pickle.
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Ingredients
large baking tray, lidded saucepan, mixing bowl, peeler, fine grater
Method
Heat the oven to 220C/200C fan/gas 7. Cut the cauliflower into small florets, peel the cucumber into ribbons, cut the carrots into fine matchsticks, slice the spring onions, and grate the garlic and ginger.
Rinse the basmati rice, put it in a lidded saucepan with 600ml water and a pinch of salt, bring to a simmer, then cover and cook over a low heat for 10 minutes. Turn off the heat and leave covered for 8 minutes.
Toss the cucumber ribbons and carrot matchsticks with 2 tablespoons red wine vinegar and a small pinch of salt. Leave for at least 10 minutes, turning once, until flexible but still crisp.
Toss the cauliflower with 2 tablespoons vegetable oil and a pinch of salt on a large baking tray. Roast for 18 minutes, turning halfway, until tender with browned, crisp edges.
Mix the harissa paste, tomato puree, maple syrup, garlic, ginger, remaining 1 tablespoon red wine vinegar, and 3 tablespoons water. Pour over the cauliflower, turn to coat, then roast for 6 to 8 minutes until the glaze is sticky and darkened at the edges.
Fluff the rice into four bowls, top with the sticky cauliflower and drained cucumber-carrot pickle, then scatter over the spring onions. Spoon over any tray glaze before serving.
