{vegan & spicy} Germanys next Top cauliflower: harissa red and baked in the oven.

H comes GNTB - Germany's next top cauliflower. He presents himself quite self-confidently in a wonderfully radiant red. He got it during his makeover with the trendy color Harissa (without tears of course). Gently, the red paste was first massaged in and then fixed in a one-hour steam bath. A little more styling with yellow and green accents - the star is ready for any buffet and barbecue event or a cozy balcony evening. With this versatility model, every lifewalk gets hot.

Ready for the big show? Because there can be only one ... And I have several sharp photos for him:

Harrissa-cauliflower-on-plate.jpg  Harissa cauliflower #recipe #gourmetguerilla #vegan #antipasti

And here's the recipe for GNTB - oven baked Harissa cauliflower

1 medium cauliflower clean and wash, but do not cut cauliflower.

Place the cauliflower in a small round casserole or tart and top with 250 ml of vigorous chicken broth or vegetable stock . Mix 3 teaspoons of harissa with 1 teaspoon of cinnamon and gently rub in the cauliflower. (Here is a recipe for homemade harissa, alternatively you take Harissa out of the tube or the glass.) Sprinkle with 1 teaspoon thyme leaves .

Then place the tart dish as close as possible to one layer wrap aluminum foil (this is best done by criss-crossing two strips) and bake at 170 ° C in the oven top/bottom heat for 60 minutes .

Then remove the aluminum foil, sprinkle the cauliflower with 2-3 tablespoons olive oil and bake without foil for another 20 minutes .

lemon zest , fresh thyme leaves and lemon wedges . Serve with seasoning with coarse sea salt and olive oil .

Tip: Cauliflower tastes warm and cool and keeps covered 2 days in the fridge. Garnished alternatively, e.g. with capers, olives, anchovies and chopped lettuce or eggs.

harissa cauliflower #recipe #gourmetguerilla #vegan #antipasti

 Harissa cauliflower with cutlery.jpg