To me, the supporting side dishes to any meal are more exciting than the main course itself and I have a feeling that many share my sentiment. Brussels sprouts and roast potatoes are classic sides that will graze every Christmas table, but if you’d like to spice things up, my harissa roasted cauliflower is a worthy side dish that can also be served as a main to a Moroccan-inspired festive meal.
Brussel Sprouts with Bacon, Chestnuts and Hazelnuts
The key to delicious sprouts is to cook them with high heat and ensure that they are tender-crisp and preferably a tiny bit charred for a little smokiness. Bacon and chestnuts are a classic pairing with sprouts but I also like to lift the flavours with a spritz of orange juice which lends a hint of sweetness and acidity to contrast with the saltiness of the bacon. For vegans, leave out the bacon and butter but add a little more paprika and a little nutritional yeast to boost the savoury flavours.
Serves 4-6
500g brussels sprouts
3 rashers of smoky bacon
2 tbsp olive oil
knob of butter
salt and freshly ground black pepper
pinch of paprika
180g pack of ready-cooked chestnuts
leaves from a few sprigs of thyme, plus extra for garnish
pared zest and juice of 1 orange
handful of toasted hazelnuts, roughly chopped
Trim and cut the brussels sprouts into halves or quarters so that they are all about the same size. Finely chop the bacon and set aside.
Heat the oil and butter in a wide heavy-based pan. Add the bacon to the pan and fry for a few minutes, stirring occasionally, until golden brown. With a slotted spoon, remove the crispy bacon to a plate.
Add the brussels sprouts to the hot pan with a pinch each of salt and pepper and ground paprika. Fry the sprouts over high heat until very lightly charred before tossing to cook the other side. When the sprouts have developed some colour, add the chestnuts, thyme leaves and bacon. Squeeze over the juice of half an orange. The steam from the juice will speed up the cooking process.
When the sprouts are tender-crisp , remove the pan from the heat. Taste a sprout and adjust the seasoning with a little more salt and pepper as necessary. Transfer the contents of the pan to a warm plate then garnish with the hazelnuts, thyme sprigs and orange zest. Serve warm.
Roast Harissa Spiced Cauliflower
Time is of the essence when preparing a Christmas feast, which is why I appreciate this simple yet impressive way to cook a cauliflower. Roasting it whole means very little prep is needed and it also creates a dramatic presentation. I sometimes serve it as a vegetarian centrepiece that is ‘carved’ or sliced at the table along with jewelled couscous. A whole cauliflower does take a while to roast, so you could cut it into florets to speed up the roasting time as well as use an air-fryer to free up the oven for other dishes.
Serves 4-6
1 medium head of cauliflower
1 heaped tbsp harissa paste (I love the rose harissa by Belazu)
finely grated zest and juice of 1/2 lemon
1 tbsp extra virgin olive oil, plus extra for drizzling
salt and freshly ground black pepper
1 tsp honey or golden syrup
1-2 tbsp sesame seeds
pinch of dried rose petals, to garnish (optional)
Preheat the oven to 180°C/350°F. Trim off the tough base of the cauliflower then remove the larger, tougher leaves from around it, leaving on the tender young leaves. Set the cauliflower in a roasting tin.
In a small bowl, stir together the harissa paste, lemon zest and juice, olive oil, and a good pinch each of salt and pepper. Brush the mixture for all over the cauliflower then pour half a cup of water around the tin before loosely covering the whole tin with a piece of foil.
Roast for about 40-50 minutes until the cauliflower is just tender. A small knife inserted into the centre should have just a little bit of resistance.
Drizzle the cauliflower with a little honey then sprinkle with sesame seeds. Return the cauliflower to the oven (without the foil) to roast for another 10-20 minutes until the top is golden brown and the cauliflower is tender throughout. It should have no resistance when pierced with a small knife. (If the cauliflower is on the larger side, you may need to roast it a little longer).
To serve, transfer the cauliflower to a warm serving plate, then drizzle with a little more olive oil. Garnish with dried rose petals, if you wish, before serving.
And an extra recipe for paid subscribers…