Recipe: Hana Assafiri’s Fried Fioretto Cauli Blossom with Homemade Harissa

Hana Assafiri has been vegetarian for more than 40 years. The chef and co-founder of cult northside Melbourne destination Moroccan Soup Bar has long been a passionate advocate of all things green, root and legume. So it’s no surprise she’s delighted in the rise of purely vegetable driven menus.

“I love that people are taking vegetables seriously for a change and placing them front and centre,” says Assafiri. “They are so underrated. And in terms of health benefits and integrity of flavours, they are extraordinary.”

Take the oft-maligned cauliflower. For Assafiri it can “taste like nothing else” – if given the right attention. “The depth of flavour, its nuttiness and earthiness can be infinitely satisfying. Often we talk about substituting meat with tofu or mushrooms. But I think the cauliflower, both in flavour and texture, when cooked and prepared well, can really satisfy the palate in the same way. And is also pleasing to look at.”

Enter Fioretto cauli blossom. With its dainty white edible florets and tender sweetness, the graceful long-stemmed next-of-kin to the cauliflower boasts a similar abundance of vitamin C, potassium, and vitamin K. Assafiri says paired with ingredients such as garlic, tahini, lemon, coriander, and a little bit of cumin, it can be elevated to another level – along with showing a slight nuttiness and creaminess.

We asked Assafiri to showcase a quick and easy to prepare starter using the veggie. The longest part of the recipe is peeling the garlic and smashing it up in the mortar and pestle.

Hana Assafiri’s fried fioretto cauli blossom with homemade harissa

Serves 4 as a starter
Prep time: 5 minutes
Cooking time: 10 minutes

Ingredients

2 Packs of Fioretto cauli blossom
2 cloves garlic
5 tablespoons tahini
1 lemon + zest
1 teaspoon salt
1 teaspoon harissa (Moroccan Soup Bar recipe, see below)
3 stems fresh mint
1/4 small cup warm water

Method

Clean the stems and florets. Heat oil in a pan, flash fry when oil is hot for 2 -3 mins until golden. Remove and place on paper towels to absorb excess oil.

Add half the salt and allow to absorb whilst hot. Peel and grind the garlic in a mortar and pestle. Add to the tahini and lemon juice, then add the water and stir thoroughly so that the tahini thickens to a creamy consistency.

To serve:
Place the fioretto on a flat plate and drizzle the tahini mixture and then the harissa over the top. Roughly chop the mint and scatter over the fioretto. Serve with fresh pita bread.

Moroccan Soup Bar harissa

Ingredients

1 capsicum, scorched, peeled and chopped
1 tsp tomato paste
½ bunch coriander, finely chopped
½ bunch parsley, finely chopped
2 cloves garlic, mashed
100g toasted almonds
50g walnuts, crushed
2 tbsp olive oil
½ lemon (juice only)

Spices
3 tbsp chillies, finely chopped
1 tsp ras el hanout
1 tsp cumin
salt

Method

Combine all the ingredients and taste. Add more chillies if you like it hotter. Store in the fridge and use as a base for marinades, or to add a bit of spice to any stew.

Want more free recipes? Sign up to our Cooking newsletter for weekly dishes from top Aussie and international chefs – from quick dinners to weekend projects.