Recipe of Roasted chermoula cod on a harrisa cauliflower steak in 17 Minutes for Young Wife

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted chermoula cod on a harrisa cauliflower steak. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Placing the cod fillet on half cooked cauliflower steak was a perfect way to cook this delicate fish on the BBQ. The cauliflower and the fish could be flavoured with different pastes or marinades to create different dishes. Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak To serve, divide the hummus between two plates and top with the cauliflower steaks.

Roasted chermoula cod on a harrisa cauliflower steak is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Roasted chermoula cod on a harrisa cauliflower steak is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted chermoula cod on a harrisa cauliflower steak using 28 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted chermoula cod on a harrisa cauliflower steak:

1. Make ready Harrisa paste
2. Take 1 red chilli
3. Make ready 1/2 tsp cumin seeds
4. Prepare 1 tsp coriander seeds
5. Make ready 1/2 tsp caraway seeds
6. Take 1 clove garlic
7. Make ready 1/2 tsp smoked paprika
8. Make ready 1/2 tsp sea salt
9. Take Juice of 1/2 lemon
10. Prepare 1 tsp apple cider vinegar
11. Get 3 tbsp tomato paste
12. Make ready 2 tbsp olove oil
13. Take Chermoula
14. Take 3/4 tsp coriander seeds
15. Prepare 3/4 tsp cumin seeds
16. Prepare 1 garlic clove
17. Take 1/4 cup olive oil
18. Take Juice of 1/2 lemon
19. Get 1 tsp smoked paprika
20. Take Pinch sea salt
21. Make ready 1/2 cup parsley leaves
22. Prepare 1/4 cup mint leaves
23. Take 1/4 cup coriander leaves
24. Take Main ingredients
25. Take 2 cod fillets (approx 200 g each)
26. Get 2 x 2 cm thick cauliflower steaks
27. Make ready Mixed leaves (garnish)
28. Take Coriander and parsley for garnish

Place each steak, brushed side down, in a non-stick frypan and fry over medium heat for two to three minutes until well-browned. The whole harissa roasted cauliflower makes for a truly beautiful centrepiece at the table, taking on a gorgeous copper red crust. Try this harissa and goat's yogurt marinaded cauliflower "steak", served with a. I usually roast the florets and eat them as a side but keeping the whole veggie creates a fun presentation and makes it a "main" rather Sweet chermoula is honestly one of the creation I am the most proud of, it's simply a basic chermoula made with different ratio.

Steps to make Roasted chermoula cod on a harrisa cauliflower steak:

1. To make the harrisa paste : On the low heat on dry pan toast the spices, garlic and chopped chilli.
2. Put it into the food processor with the rest of the ingredients (harrisa paste section). Blitz it into the smooth paste.
3. To make the chermoula: toast the spices on the dry pan.
4. Put it into food processor together with the rest of the ingredients (chermoula section) and blitz it.
5. On preheated bbq place covered in harrisa paste cauliflower steaks. Sear them from both sides and then roast them for about 15 min on medium heat (in direct heat). Lid down
6. Place the fish fillets brushed with chernoula on the cauliflower and cook it on low/ medium heat with the lid down for about 15 - 20 min. Brush the fish multiple times with the chermoula during cooking. Keep the lid down to roast the fish
7. Serve it on the bed of salad leaves

Read: They're a quick and easy vegetarian alternative for Thanksgiving. Let sit at room temperature until ready to use. Cut any leftover harissa cauliflower into small pieces and reheat with the chickpeas and sauce, adding veg stock if needed. Serve on couscous with leftover tahini yoghurt, extra harissa and coriander. Gently turn over each steak and brush with remaining olive oil mixture.

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