Spicy whole roasted cauliflower: Trim leaves and stalk but keep whole cauliflower intact. Line a dish with enough foil over the sides to encase the cauliflower. Mix 2 tablespoons harissa paste and 2 tablespoons olive oil together then smear this all over the cauliflower. Pour in 125ml chicken stock, sprinkle with salt and pepper, and wrap the whole cauliflower with the foil. Roast in a 170°C oven for 1 hour or until tender. Serve on rice mixed with chopped pistachios and currants. This would go beautifully with a tagine or lamb kebabs and tabouleh.
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