Edited extract from Roast by Louise Franc, published by Smith Street Books, $39.99. Available now
Harissa-roasted cauliflower with fig & yoghurt sauce
185 g (6½ oz/¾ cup) plain yoghurt
1 whole cauliflower
25 g (1 oz/¼ cup) flaked almonds
1 tablespoon chopped parsley
4 long red chillies
½ teaspoon caraway seeds
½ teaspoon coriander seeds
¾ teaspoon cumin seeds
½ teaspoon smoked paprika
3 garlic cloves
½ teaspoon rock salt
½ teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 roasted red capsicum, from a jar
juice of ½ lemon
FIG & YOGHURT SAUCE
125 g (4½ oz/½ cup) plain yoghurt
1 teaspoon tahini
zest of 1 lemon
1 small garlic clove, crushed
2 dried figs, finely chopped
Preheat the oven to 160°C/320°F (fan-forced). Line a deep-sided baking dish with foil.
To make the harissa, cut two of the chillies in half lengthways and remove the seeds and membranes. Roughly chop all four chillies and set aside.
In a small frying pan, toast the caraway, coriander and cumin seeds over medium heat for a minute or two, until fragrant. Tip the toasted seeds into the small bowl of a blender. Add the remaining harissa ingredients, including the chopped chillies, and blend until all the ingredients are chopped and you have a thickish paste.
Mix half the harissa through the 185 g (6½ oz/¾ cup) yoghurt, then taste to check if it is spicy or hot enough for you. Add more harissa to your taste, until the heat is to your liking.
Remove the core and any outer leaves from the cauliflower. Brush the harissa yoghurt mixture all over the cauliflower, ensuring it is evenly coated on all sides.
Transfer the coated cauliflower to the baking dish and into the oven. Roast for 30 minutes.
Add 125 ml (4 fl oz/½ cup) water to the dish, cover with a lid or foil, and roast the cauliflower for a further 20 minutes, or until tender.
Meanwhile, in a small bowl, mix together the fig and yoghurt sauce ingredients until well combined.
Serve the cauliflower warm, with the fig and yoghurt sauce, sprinkled with the almonds and parsley.