This recipe is super seasonal and bursting with colour. It’s a lovely pan-fried cauliflower dish that brims with flavour – rose harissa, pomegranate, mint and a creamy hummus made from cashew nuts. Very indulgent! You don’t even need meat as this dish has it all.
The star of the show is the rose harissa. Flecked over the cauli, it brings a sultry spice and a slow-burning heat. The whole dish is brought together by the herby freekeh, a roasted grain with a hint of nuttiness, traditionally used in Middle Eastern cuisine. The blend of textures and colours in this recipe creates a lovely visual beauty, and as you eat with your eyes first, this hits the spot even before you’ve had a taste.
