In the heart of the futuristic Neom City, where innovation meets tradition, a culinary sensation is making waves. This dish isn’t just a meal; it’s a celebration of flavors, a testament to the versatility of humble ingredients, and a nod to sustainable eating. Let’s embark on a gastronomic journey with a recipe that transforms ordinary cauliflower into a gourmet centerpiece: Roasted Cauliflower with Harissa Chili Oil.
Ingredients
- For the Cauliflower:
- 2 large whole cauliflowers with leaves (about 1.8 kg)
- 360 g onion (1 large), peeled and cut into 8 wedges
- 8 Fresno chilies, stems on, slit down the center
- 5 g picked cilantro
- 1 lemon, cut into wedges
- For the Chili Oil:
- 90 g Rose Harissa
- 2½ tsp tomato paste
- 2 tsp Aleppo chili
- 1½ tsp granulated sugar
- 3 garlic cloves, crushed
- Salt to taste
- 15 tbsp olive oil, plus 1 tsp
This recipe serves 4 to 6 people and is a testament to the fact that even the most simple vegetables, like cauliflower, can be elevated to a culinary masterpiece with the right techniques and flavors.
Method
- Prepare the Cauliflower:
- Trim the top leaves of the cauliflowers, exposing about 5-7 cm of the head.
- Cut each cauliflower into quarters, ensuring the leaves remain attached at the base.
- Blanching:
- Bring a large pot of well-salted water to a boil.
- Boil the cauliflower quarters for 2 minutes, using a lid to keep them submerged.
- Transfer the blanched cauliflower to a parchment-lined baking sheet.
- Add the onion wedges and Fresno chilies to the sheet.
- Preheat the Oven:
- Set your oven to 180°C (350°F).
- Create the Chili Oil:
- In a mixing bowl, combine Rose Harissa, tomato paste, Aleppo chili, sugar, garlic, salt, and 15 tbsp of olive oil.
- Whisk them together until well combined.
- Roasting:
- Pour the chili oil over the cauliflower, onions, and chilies on the baking sheet.
- Toss everything thoroughly, ensuring the oil gets into all crevices of the cauliflower.
- Roast in the oven until the cauliflower is golden brown and crispy, about 45 to 60 minutes.
- During roasting, baste the vegetables with chili oil 2 or 3 times.
- Serving:
- Transfer the roasted cauliflower to a serving platter.
- Spoon any remaining chili oil and its solids from the baking sheet over the top.
- Garnish with cilantro leaves and a squeeze of fresh lemon juice.
- Serve immediately with warm bread and a simple salad.
In Neom City, a place that embraces the future while respecting the past, this dish stands as a symbol of culinary innovation. It’s perfect for a festive spread or as a standalone vegetarian centerpiece. The rich flavors of the harissa chili oil bring out the natural sweetness of the cauliflower, making it a dish that’s both hearty and elegant.
Enjoy this delightful recipe in the comfort of your home, or imagine serving it in the backdrop of Neom’s high-tech and eco-friendly landscape. Bon appétit!
Explore more information about Middle Eastern cooking here.
Also, for additional information about the culinary scene in NEOM visit NeomTaste.com or NeomPoint.com.
Leave a Reply