Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted chermoula cod on a harrisa cauliflower steak. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Roasted chermoula cod on a harrisa cauliflower steak is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Roasted chermoula cod on a harrisa cauliflower steak is something which I have loved my whole life. They are nice and they look fantastic.
Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and. Placing the cod fillet on half cooked cauliflower steak was a perfect way to cook this delicate fish on the BBQ.
To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted chermoula cod on a harrisa cauliflower steak using 28 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted chermoula cod on a harrisa cauliflower steak:
- Prepare Harrisa paste
- Get 1 red chilli
- Prepare 1/2 tsp cumin seeds
- Make ready 1 tsp coriander seeds
- Make ready 1/2 tsp caraway seeds
- Prepare 1 clove garlic
- Make ready 1/2 tsp smoked paprika
- Prepare 1/2 tsp sea salt
- Make ready Juice of 1/2 lemon
- Take 1 tsp apple cider vinegar
- Get 3 tbsp tomato paste
- Prepare 2 tbsp olove oil
- Get Chermoula
- Make ready 3/4 tsp coriander seeds
- Get 3/4 tsp cumin seeds
- Get 1 garlic clove
- Take 1/4 cup olive oil
- Make ready Juice of 1/2 lemon
- Make ready 1 tsp smoked paprika
- Make ready Pinch sea salt
- Make ready 1/2 cup parsley leaves
- Take 1/4 cup mint leaves
- Prepare 1/4 cup coriander leaves
- Make ready Main ingredients
- Make ready 2 cod fillets (approx 200 g each)
- Get 2 x 2 cm thick cauliflower steaks
- Prepare Mixed leaves (garnish)
- Get Coriander and parsley for garnish
Try this harissa and goat's yogurt marinaded cauliflower "steak", served with a. Healthy weight for life: roasted harissa cauliflower steak. This chermoula roast cauliflower is vegetarian, gluten-free and ready in under an hour. Cauliflower steaks with lemon-caper black lentils and Moroccan white bean puree: An impressive vegan and gluten-free entree.
Instructions to make Roasted chermoula cod on a harrisa cauliflower steak:
- To make the harrisa paste : On the low heat on dry pan toast the spices, garlic and chopped chilli.
- Put it into the food processor with the rest of the ingredients (harrisa paste section). Blitz it into the smooth paste.
- To make the chermoula: toast the spices on the dry pan.
- Put it into food processor together with the rest of the ingredients (chermoula section) and blitz it.
- On preheated bbq place covered in harrisa paste cauliflower steaks. Sear them from both sides and then roast them for about 15 min on medium heat (in direct heat). Lid down
- Place the fish fillets brushed with chernoula on the cauliflower and cook it on low/ medium heat with the lid down for about 15 - 20 min. Brush the fish multiple times with the chermoula during cooking. Keep the lid down to roast the fish
- Serve it on the bed of salad leaves
My favorite Moroccan spice paste, harissa, does the heavy lifting in both the puree and the cauliflower steaks. Pass through a chinois and regrind large. Let sit at room temperature until ready to use. Read: They're a quick and easy vegetarian alternative for Thanksgiving. Place cauliflower steaks on the prepared baking sheet.
So that’s going to wrap it up for this exceptional food roasted chermoula cod on a harrisa cauliflower steak recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
