So, two harissa dishes so close together wouldn’t be my usual plans but the lasagna was an experiment so we’ve just rolled with it.
This was inspired by a recipe I saw in BBC good food magazine. I have got 5 decent sized portions out of this.
300g basmati rice
1 head of cauliflower, cut into evenly sized florets
200g mushrooms, sliced
100g cherry tomatoes, halved
700ml vegetable stock
3 tbsp rose harissa
3 tbsp oil
2 garlic cloves, finely grated/crushed
75g flaked almonds
75g dried cranberries
1/2 tsp turmeric
Salt & pepper
- Preheat oven to 200°C
- Mix together the oil, 1 clove of garlic and harissa in a large bowl then add the cauliflower and stir well to ensure it is all fully coated. Then lay in a single layer on a baking tray
- In an ovenproof dish, mix together the remaining ingredients bar the cranberries and almonds. Add either a tight fitting lid or secure foil – I personally add a layer of greaseproof paper beneath my lid as I know it’s not a tight fit.
- Place the rice into the centre of the oven and the cauliflower at the top for 20 minutes
- Once the time is up, stir the cauliflower, cranberries and almonds into the rice, return the lid and then place back in the oven for 10 minutes
I served with crumbled feta and a simple tahini sauce – tahini mixed with lemon juice, water and pinch of salt. Simply omit the feta to keep this vegan.