Romanesco cauliflower with harissa butter & riberries
This romanesco cauliflower dish is sure to brighten up the dining table!
  1. Steam the cauliflower for 5 minutes, or longer if they are larger in size.
  2. Meanwhile, melt the harissa butter in a small pan over medium heat. Allow to bubble and cook for a minute, or so, until golden. Remove from heat and set aside. Skim off and discard any milk solids that float to the top. This isn’t necessary, but it does look nicer with the clarified butter over the cauli’s.
  3. To assemble, lay the steamed cauliflower on a plate, drizzle over the harissa butter and scatter over the fried capers, almonds, pomegranate and riberries. Sprinkle a little salt and pepper over the top.
Recipe Notes

Get my recipe for Harissa Butter here.

* If your capers are in salt, rinse under water, drain and dry well. If they are in brine, just drain and dry well. Pour some olive oil into a small pan until 1 cm deep. Heat over medium flame and carefully scatter in the capers, allowing to fry for about 30 seconds, or until light-golden and crisp. Remove from the oil and drain on kitchen towels until cool. Keep the olive oil for dressings or cooking.