Harissa Roasted Carrots & Cauliflower
Ingredients
Whipped Feta
- 8 oz Feta Crumbles
- 4 oz Cream Cheese softened to room temperature
- 3-4 tablespoon Heavy Cream as needed
- 1-2 tablespoon Lemon Juice
- Kosher Salt & Black Pepper to taste
Roasted Carrots and Cauliflower
- 1 lb Carrots
- 1 lb Cauliflower
- 3 tablespoon Olive Oil
- 1-2 tablespoon Harissa Paste depending on how spicy you prefer it
- Kosher Salt & Black Pepper to taste
For Assembly
- ¼ C Pistachios roasted & chopped
- 3 tablespoon Pomegranate Molasses
Instructions
- Add the feta and the softened cream cheese to the bowl of the processor. Mix until combined.8 oz Feta Crumbles, 4 oz Cream Cheese
- Add the heavy cream and lemon juice and process until smooth and creamy. Taste and add kosher salt and pepper as needed. Put into an airtight container and place in the refrigerator for at least an hour to firm up.3-4 Tbsp Heavy Cream , 1-2 Tbsp Lemon Juice, Kosher Salt & Black Pepper
- Next, slice carrots into matchsticks that are roughly 1 centimeter square and roughly 4 inches long. Break cauliflower into bite-sized florets. Toss the veggies with olive oil, harissa, kosher salt and pepper.1 lb Carrots, 1 lb Cauliflower, 3 Tbsp Olive Oil, 1-2 Tbsp Harissa Paste, Kosher Salt & Black Pepper
- Spread the vegetables in a single layer on a parchment or Silpat lined baking tray and roast at 450F for about 10 minutes. Remove from the oven and flip the matchsticks & florets with a spatula. Return to the oven for another 10 or so minutes, until charred on the edges and fork tender.
- Generously swipe the whipped feta on the bottom of your serving vessel. Top with roasted carrot and parsnip matchsticks that you've tossed together for well-integrated color. Sprinkle with chopped pistachios and drizzle with pomegranate molasses. Enjoy!¼ C Pistachios, 3 Tbsp Pomegranate Molasses
Notes
Storage & Reheating
- Storing leftovers: Store the whipped feta and roasted vegetables separately in airtight containers in the refrigerator for the best texture. The whipped feta will keep for up to a week, while the roasted carrots and cauliflower are best enjoyed within 3-4 days. If you've already assembled the platter, you can still store leftovers together, though the vegetables may soften slightly as they sit in the feta.
- Reheating the vegetables: For the best texture, reheat the roasted vegetables in a 400°F oven for about 8-10 minutes, or until warmed through and re-crisped at the edges. You can also use an air fryer at 375°F for 4-5 minutes. Microwaving works in a pinch, but the vegetables will lose their char and turn a bit softer.
- The whipped feta: This is best served cold or at room temperature, so there's no need to reheat it. Just pull it from the fridge about 15-20 minutes before serving so it has time to soften slightly and become easier to spread.
- Freezing: The whipped feta can be frozen for up to 2 months in an airtight container; thaw overnight in the refrigerator and give it a quick stir (or a brief pulse in the food processor) to restore its creamy texture before serving. The roasted vegetables don't freeze particularly well, as they tend to turn mushy once thawed, so it's best to enjoy those fresh or refrigerated rather than frozen.
Nutrition
Calories: 266kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 46mgSodium: 741mgPotassium: 441mgFiber: 3gSugar: 8gVitamin A: 9894IUVitamin C: 32mgCalcium: 193mgIron: 1mg
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