Harissa Roasted Cauliflower

When we rounded up the top recipe requests from Blackberry guests in 2024, Executive Chef Josh Feathers' Harissa Roasted Cauliflower made the list as a Main House favorite. To recreate this unforgettable dish at home, follow the recipe below!

Harissa Roasted Cauliflower with Green Tahini Dressing and White Bean Puree
Serves 4 to 6

Cauliflower

Ingredients:
1 large red bell pepper
½ teaspoon coriander seed
½ teaspoon cumin seed
½ teaspoon caraway seed
1 ½ Tablespoons olive oil
2/3 cup coarsely chopped red onion
3 cloves garlic, coarsely chopped
2 Thai chili peppers, coarsely chopped, seeds removed for less heat
2 teaspoons tomato paste
2 Tablespoons freshly squeezed lemon juice
½ teaspoon kosher salt
1 head cauliflower, green leaves removed and quartered

To make:
Heat the oven to broil.

Place the whole red pepper on a small baking sheet and set directly under the broiler, turning occasionally for 25 minutes or until blackened all around. Move the pepper to a bowl, cover the bowl with plastic wrap and set aside to steam until cool enough to handle, about 15 minutes. Peel the skin off the pepper and remove the stem and the seeds. Place the flesh in the bowl of a food processor.

Place the coriander, cumin and caraway seeds in a small, dry frying pan, set over low heat and shake until fragrant and lightly toasted, about 2 minutes. Transfer to a spice grinder or mortar and pestle and process until ground.

Place the olive oil in a small sauté pan and set over medium heat. Add the onion, garlic and chilies and cook until the mixture is a deep purple and golden-brown color, 10 to 12 minutes. Transfer to the food processor and add the ground spices, tomato paste, lemon juice and salt. Process until a paste is formed, adding more oil if needed. Refrigerate in an airtight container for up to 2 weeks.

Heat the oven to 325°F.

Rub the cauliflower pieces all over with the harissa paste, making sure to get the paste into all the cracks. Place the cauliflower into a baking dish, cover tightly with aluminum foil and roast for 40 minutes. Uncover and continue to cook for 5 to 10 minutes or until tender when poked with a knife.

White Bean Puree

Ingredients:
¾ cup dried navy beans, soaked in water overnight and drained
2 teaspoons miso paste
½ teaspoon salt, plus extra to taste
2 Tablespoons extra virgin olive oil

To make:
Place the beans in a large saucepan and cover with water by 2 inches. Set over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the beans are completely tender and almost falling apart, about 45 minutes. Drain the beans, reserving 1 cup of the liquid. Transfer the beans to the bowl of a food processor and add ½ cup reserved water, miso and salt and puree until smooth, adding more liquid as needed. With the processor running, slowly drizzle in the olive oil and process until the beans reach a mashed potato-like consistency. Taste and adjust the seasoning as needed. Keep warm until ready to use.

Green Tahini Dressing

Ingredients:
½ cup packed Italian parsley leaves
10 large basil leaves
2 sprigs tarragon
¼ cup apple cider vinegar
2 Tablespoons tahini
½ Tablespoon freshly squeezed lemon juice
¼ cup good quality olive oil
2 Tablespoons herbed olive oil
Salt, to taste

To make:
Place the parsley, basil, tarragon, vinegar, tahini and lemon juice into the bowl of a small food processor and process until coarsely chopped. With the processor running, gradually stream in the olive oils. Taste and adjust the seasoning as needed. Set aside until ready to use.

Parsley Lemon Salad

Ingredients:
1 cup packed Italian parsley leaves
1 Tablespoon extra virgin olive oil
Zest and segments from 1 lemon
Pinch kosher salt

To make:
Place the parsley, olive oil, lemon zest and segments and salt into a small bowl and toss to combine.

To assemble:
Place a large spoon of White Bean Puree in the center of a large shallow bowl. Drizzle with Green Tahini Dressing and set a piece of the cauliflower on top. Drizzle with extra dressing and top with a handful of Parsley Lemon Salad. Serve warm.

Mix up more memorable flavors in your kitchen with the recipe for Executive Chef Cassidee Dabney's Mushroom and Pecan Fritters – one of the most requested dishes from The Barn in 2024.