Cauliflower with Harissa | Pistachio | Feta | By GrillTimster

4 persons | Vegetables, Kamado | Vegetarian | Main dish

Prep time

This recipe is in collaboration with GrillTimster

• Light a medium amount of charcoal heat your YAKINIKU® Kamado to 180 °C. For this recipe, work with indirect heat. Then place the pro set in the Kamado, with the heat shield on the lower level and the grid on the upper level.
   
• Place the pan in your Kamado and fill with water. Let the cauliflower cook for 4 minutes. After 4 minutes, remove the pan from the grill and rinse the cauliflower with cold water, drain well.
   
• Then spread the cauliflower with olive oil, Baharat spices and the jar of Harissa. Let this soak for half an hour to an hour.

Preparation

• Finely chop the mint and set aside. Put the feta in a blender with half the mint, lemon zest and juice and the ricotta. Mix well and season with salt and pepper. 
   
• Toast the pistachios in a sieve over the Kamado and set aside. 
   
• Place the cauliflower in the Kamado. Add the smoking wood using the woodchipper. Be careful not to use too much smoking wood at once as this can give a heavy flavour. Let this grill for 30 minutes. 
   
• Meanwhile, cook the pearl couscous using the packet instructions. Add a dash of olive oil and the stock cube to this. When this is ready put it in a large bowl. 
   
• After 30 minutes, remove the cauliflower and put it on top of the couscous. This is also where the whipped feta and Peppadews are allowed on top. 
   
• Finish off with the chopped mint and toasted pistachios. 

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