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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spicy, Nicey, Harissa Butterbean Bowl

3.0

½ a medium head of cauliflower, broken into florets

Olive oil, salt and pepper

½ an onion, finely chopped

1 red pepper, finely chopped

½ a fresh red chilli, finely chopped (less if you don’t like spice)

4 cloves garlic, minced

½ tbsp smoked paprika

250g cherry tomatoes, halved

700g cooked butterbeans, plus some of the water from their can (if using 400g cans, pour some of the liquid out of the top first)

2 tbsp smokey harissa paste (less if you don’t like spice)

2 tbsp cream (I used cashew cream)

Squeeze of lemon juice

To serve: toasted slivered almonds, Fresh mint, More cream, Pomegranate seeds

Preheat your oven to 200 Celsius
Roast the cauliflower in olive oil and salt for around 25 mins, until charring at the edges
Fry the onion and red pepper In plenty of olive oil with a pinch of salt until caramelising, around 8 mins. Add the garlic and chilli, fry 3 mins more. Add the halved cherry tomatoes and cook down for a further 8 mins, before adding beans + their juices (or stock) the harissa paste, and the cream. Bubble for 5-7 mins, stirring regularly, then top with the roasted cauli, lemon juice, almonds, pomegranate seeds, more cream and fresh mint.
Serve with toasted sourdough or other cooked grain.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 47 weeks ago

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