Yotam Ottolenghi’s Roasted Cauliflower With Harissa Chili Oil
Written by MasterClass
Last updated: Apr 10, 2024 • 2 min read
Cauliflower is a humble vegetable, but if you douse it in lots of oil or butter and slow-cook it, it will develop an intense sweetness and depth. Yotam’s version takes things to another level by infusing olive oil with chilies and homemade harissa, making for a rich and potent vegetable centerpiece. He calls this dish “revenge of the vegetarians.”
Learn From the Best
Tips for Making Roasted Cauliflower With Harissa Chili Oil
- 1. First, briefly blanch it in boiling water, then toss it with the homemade chili oil and roast it in the oven until golden brown and crisp.
- 2. The chili oil can be made up to 2 weeks in advance and kept in the refrigerator; it’s worth doubling the recipe and keeping the extra to spoon over eggs or use as a marinade for vegetables or chicken. If you’re not concerned with making this vegan, feel free to use both olive oil and unsalted butter in the sauce for even more richness.
- 3. Serve this dish with warm bread and a simple green or chopped salad, or as part of a festive spread. It’s impressive enough to serve as the focal point of a meat-free feast, though you can also serve it alongside lamb or chicken.
Yotam Ottolenghi’s Roasted Cauliflower With Harissa Chili Oil
makes
Ingredients
For the chili oil
- 1
Trim the leaves at the top of the cauliflowers, exposing 2 to 3 inches of the cauliflower itself. Cut each cauliflower into quarters, making sure that the leaves remain attached at the base.
- 2
Fill a large pot with well-salted water and bring to a boil. Boil the cauliflower for 2 minutes, weighing it down with a lid a little smaller than the pan to ensure they stay submerged.
- 3
Transfer the cauliflower wedges to a parchment-lined baking sheet. Add the onion and chilies to the baking sheet. Preheat the oven to 180° Celsius or 350° Fahrenheit. Make the Rose Harissa.
- 4
Make the chili oil. In a mixing bowl, add the Rose Harissa, tomato paste, Aleppo chili, sugar, garlic, salt, and olive oil, and whisk to combine.
- 5
Pour the chili oil over the sheet with the cauliflower, onions, and Fresno chilies. Use your hands to toss well (wear gloves if you are sensitive to spice), massaging the chili oil into all of the crevasses of the cauliflower.
- 6
Roast the cauliflower until the cauliflower is golden brown and crispy, 45 to 60 minutes.
- 7
Remove the sheet from the oven and baste the vegetables with the chili oil 2 or 3 times throughout cooking.
- 8
Transfer the roasted cauliflower to a serving platter, spooning all of the remaining chili oil and its solids collected from the baking sheet over the top. Garnish with cilantro leaves and a squeeze of lemon juice, and serve immediately.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.