Harissa Cauliflower

Harissa spiced Cauliflower with toasted Pistachio

Serves 2

About this recipe

Cauliflower is one of my favourite brassica vegetables. It’s incredibly versatile, takes on so much flavour and has compounds with anticancer properties. Inflammation is recognised as one of the underlying causes of chronic disease and the anti-inflammatory compounds in this beautiful vegetable mitigate this. Get brassica vegetables into your diet with this quick recipe and check out the many other brassica vegetables like broccoli, rocket and cabbage that I’ve made recipes from.



1 tbsp Mustard seeds

1/2 Cauliflower (200g) florets finely chopped into 2mm discs

50g Watercress roughly chopped

50g Spinach roughly chopped

2 tsp Harissa Paste

100 mls boiling water

1/4 Red Onion finely sliced

15g Coriander finely sliced

2 tbsp Coconut Oil (or Ghee/Butter)

10g Pistachios (crushed and toasted)


TOAST the mustard seeds in Oil in a large frying pan over a low heat until they begin to crackle and release their aromas (2mins).

SAUTÉ the thinly sliced cauliflower florets in the mustard seed oil for 2-3 mins until softened with seasoning.

ADD chopped watercress and spinach and toss through the pan for 2 mins.

MIX the Harissa paste with boiling water and add to the pan to lightly steam for 3-4 mins.

GARNISH with thinly sliced red onions and coriander with generous helping of toasted pistachios.

View Harissa spiced Cauliflower with toasted Pistachio

Print/ Share this recipe

2 thoughts on “Harissa spiced Cauliflower with toasted Pistachio

  1. Good day! Would you mind if I share your blog with my facebook group? There’s a lot of folks that I think would really enjoy your content. Please let me know. Many thanks
    Also visit my web page; [url=http://cancer.waw.pl/]cancer.waw.pl[/url]

Leave a Reply


© Copyright 2018 The Doctor's Kitchen   |