Name: Harissa roasted cauliflower (whole cauliflower)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 plates
Ingredients: 2 heads cauliflower (leaves and base of stem removed.); 250 g thick set yogurt; 4 tbsp olive oil; 90 g harissa paste; pinch salt and pepper; 1 tbsp olive oil; 2 garlic cloves (minced or finely chopped); 50 g spring greens (sliced); 50 g kale (sliced); pinch of salt and pepper; 2 tbsp tahini; 1 lemon (juice only); 2 cloves garlic (minced or finely chopped); 5 g fresh parsley (de-stalked and finely chopped); pinch salt and pepper; 2 tbsp thick set yogurt; 2 tsp honey; 150 g couscous; 20 g dried apricots (roughly chopped); 0.5 stock cube; 3 g fresh parsley (de-stalked and finely chopped); 165 ml boiling water

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If you are in the mood to cook something extra special at home, you’ll love this harissa-crusted, whole-roasted cauliflower.

Harissa roasted cauliflower served with spring greens and herby couscous

The whole harissa roasted cauliflower makes for a truly beautiful centrepiece at the table, taking on a gorgeous copper red crust.

To accompany the cauliflower, we have a herby apricot couscous, garlicky spring greens and a slightly sweet lemon tahini sauce. Gorgeous!

This recipe is all about staying home and revelling in the pleasure of a special meal you went that extra mile to prepare before enjoying from the comfort of your own dining table.

Harissa roasted cauliflower served with couscous, spring greens and drizzled with a lemon tahini sauce

Here’s how to make this deliciously different dish.

Ingredients

For the whole roasted cauliflower

2 heads cauliflower, leaves and base of stem removed.
250g (8.8 oz) thick set yogurt
4 tbsp olive oil
90g (3.2 oz) harissa paste
Salt and pepper

For the spring greens

1 tbsp olive oil
2 garlic cloves, minced or finely chopped
50g (1.8 oz) spring greens, sliced
50g (1.8 oz) kale, sliced
Pinch of salt and pepper

For the lemon tahini sauce

2 tbsp tahini
1 lemon, juice only
2 cloves garlic, minced or finely chopped
5g (0.2 oz) fresh parsley, de-stalked and finely chopped
Pinch salt and pepper
2 tbsp thick set yogurt
2 tsp honey

For the herby couscous

150g (5.3 oz) couscous
20g (0.7 oz) dried apricots roughly chopped
Half a stock cube
5g (0.2 oz) fresh parsley, de-stalked and finely chopped
165ml (5.6 fl oz) boiling water

Instructions

To make the whole roasted cauliflower

Preheat the oven to 200C (180C fan, 400F). In a large bowl, add the harissa, yogurt, 1 tbsp oil and a pinch of salt and pepper.

Harissa, yoghurt, oil, salt and pepper in a bowl

Mix well.

Preparing the harissa sauce for the cauliflower

Pop a cauliflower head top down into the bowl and rotate until well covered on all sides.

Cauliflower top-down in the bowl of harissa sauce

Spread the remaining oil on a large non-stick baking tray large enough to accommodate your cauliflowers. Place the cauliflower heads, stalk side down on the tray and place in the oven to roast for 30 minutes.

Two cauliflowers covered in harissa sauce on a baking tray

Harissa roasted cauliflower on a baking tray

Remove from the oven and brush on any remaining harissa yogurt.

Add any extra harissa yoghurt to the harissa roasted cauliflowers

Turn the heat up to 220C (200C fan, 425F), return to the oven and roast for a final 15-25 minutes until the crust is set and considerably deeper in colour.

Harissa roasted cauliflowers on a baking tray

When your cauliflowers are close to completing their second stint in the oven, it’s time to prepare your side dishes.

To make the wilted greens

Warm the olive oil in a pan over a medium heat.

Add the garlic, spring greens and kale with a pinch of salt and pepper.

Garlic, spring greens and kale are added to the pan

Fry gently 2-3 minutes until hot and glossy.

Turn off the heat and put the lid on the pan to wilt until you’re ready to serve.

To make the lemon tahini sauce

Put the tahini, lemon juice, garlic, parsley, salt and pepper into a small bowl.

Lemon tahini sauce ingredients in a glass bowl

Mix well, then add the yogurt and honey.

Yoghurt and honey are added to the lemon tahini sauce mix

Mix again, taste to check the seasoning, then cover until ready to serve.

To make the herby couscous

Put the couscous, apricot pieces, parsley and a crumbled stock cube in a heatproof bowl.

Herby couscous ingredients in a glass bowl

Add the boiling water.

Adding boiling water to the herby couscous

Mix well.

Herby couscous ready to be served with the meal

Cover and leave for 5 minutes

To serve

Once your cauliflowers are fully roasted, leave them to cool and firm up for 10 minutes, then cut into wedges.

Fluff up the couscous with a fork, then serve a large spoonful to each plate. Add 2-3 wedges of cauliflower and the wilted greens.

Drizzle with the lemon tahini sauce and serve.

Harissa roasted cauliflower served with wilted spring greens and herby couscous, drizzled with lemon tahini sauce

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4.96 from 21 votes

Harissa roasted cauliflower (whole cauliflower)

A harissa-crusted, whole-roasted cauliflower. A truly beautiful centrepiece served with herby apricot couscous, garlicky spring greens and a slightly sweet lemon tahini sauce.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: savoury bakes and one-pot meals

Cuisine: North African

Keyword: cauliflower, harissa

Servings: plates

Calories: 526kcal

Author: Emily Leary