Roasted Kohlrabi and Harissa Cauliflower

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SERVES:

4 as a side

Prep Time:

15 minutes

Cook Time:

35-40 minutes

Kohlrabi, whose name translates to "cabbage turnip" in German, is a peculiar vegetable with a bulbous shape and leafy stems that might initially trick you into thinking it's something extraterrestrial rather than a member of the cruciferous vegetable family. But don't be fooled - it's the perfect addition to your cooler weather roast veggie salads, particularly this Roasted Kohlrabi and Harissa Cauliflower served on creamy whipped tofu.

The flavor of kohlrabi is a delightful blend of mild cabbage and radish, complemented by a subtle sweetness and a hint of peppery zest. When baked, kohlrabi becomes tender with a slightly nutty taste, adding depth to your dishes and pairing deliciously with this harissa coated cauliflower.

The whipped tofu adds a decadent, creamy touch and serves as a great vegan alternative to whipped feta (though if you enjoy dairy, you could try that too!).

Once you've savored this warming Kohlrabi and Cauliflower salad, we promise you'll become a kohlrabi convert!

_INGREDIENTS:

1 Kohlrabi
1/2 cauliflower (approx. 300g)
1/2 Tbsp harissa paste
Salt and Pepper
Oil for cooking

_{WHIPPED TOFU:}

350g silken tofu
½ Tbsp olive oil
2 cloves garlic
Juice 1 small lemon
Salt and Pepper

_GARNISH:

1 Tbsp shaved or sliced almonds
1 Tbsp Maple syrup

This recipe requires only half a cauliflower, but if this leaves you with lonely extra's floating around, check out our favourite cauliflower storage tips at the bottom of the recipe!

INSTRUCTIONS:

Preheat the oven to 200°C
Wash the kohlrabi then cut off the root and slice the vegetable into wedges
Place the kohlrabi wedges on a baking tray and drizzle with olive oil then season with salt and pepper.
Set the cauliflower leaves aside and break the cauliflower into florets. Place the florets into a bowl with the harissa paste and toss together. Add the cauliflower onto the same tray as the kohlrabi.
Bake in the oven for 35-40 minutes.
After 30 minutes, add the cauliflower leaves to the baking tray too and cook for the remaining time.
While the kohlrabi and cauliflower are roasting, place the tofu into a blender. Add garlic, lemon juice, olive oil, salt & pepper and blitz until smooth.
Toast the almonds in a hot dry pan until golden.
To assemble: Use a spoon to spread the whipped tofu onto the bottom of a medium-large serving plate. Layer the cauliflower florets, kohlrabi and cauliflower leaves on top. Garnish with toasted almonds and a drizzle of maple syrup.

CAULIFLOWER STORAGE:

Got more cauliflower plans cooking this week? Then store in the fridge: Dampen a piece of clean cloth or towel and wrap around the cauliflower loosely. Store in the crisper drawer.

Want to keep it up your sleeve for later? Then freeze it:

Bring a large pot of water to the boil. Once it has reached boiling, add the cauliflower florets and cook for 2 minutes.
After 2 minutes, drain the cauliflower and place florets into a bowl full of ice-cold water. Once cooled, drain the cauliflower again and pat dry.
Place the cauliflower in a single layer on a lined tray and put in the freezer to freeze (this will prevent the florets from sticking together during freezing).
Once frozen remove from the tray and transfer into an airtight container. Use within 6 months.

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