HARISSA RUBBED CAULIFLOWER | MINT | YOGURT | PICKLED RAISINS
Chef Henderson knocked it out of the park with this stunning dish featuring Boat Street Pickles Pickled Raisins. Moroccan inspired, this dish is packed with flavor: spice from the harissa rub on the cauliflower, a sweet and tangy kick from the pickled raisins, and a freshness to cut through it all with fresh mint. But in this case, a picture really does say 1000 words.
1 Cup, Dried Guajillo Chilies or Ancho Chilies
5 Cloves, Garlic
1/2 Cup, Toasted Whole Coriander Seed
5 Teaspoons, Toasted Whole Cumin Seed
4 Teaspoons, Olive Oil
1 Teaspoon, Salt
1/2 Cup, Softened Butter
alt: Mina Harissa
2 Tablespoons, Boat St. Pickled Raisins
2 Tablespoons, Yogurt
2 Sprigs, Mint
- Cover the chilies with boiling water.
- When chilies are soft and pliable remove them from the water and remove the seeds and stems
- Combine all the ingredients besides the butter in a food processor and puree into a paste.
- Combine with the softened butter to make a paste.
- Preheat the oven to 375 while you prepare the cauliflower
- Place a heavy oven-proof skillet or a baking sheet in the oven and place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower.
- Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up.
- Season with salt and then rub it all over with the harissa butter.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times and rotate the cauliflower
- Garnish the cauliflower with pickled raisins, yogurt and torn mint leaves.