Harissa-crusted whole-roasted cauliflower

Name: Harissa-crusted whole-roasted 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; 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

Published on 3 October, 2018 by Emily Leary 90 Comments

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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. The whole 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!

I developed this dish collaboration with Stoves, a British maker of an iconic range of kitchen appliances, based in the North of England. I have this gorgeous Stoves Mini Range in Jalapeno Red, which looks great and is a pleasure to cook with.

The extra touches make all the difference: the lid to the hob means I’ve got extra countertop space when not in use, and I love the built in timer on the oven as it helps me keep on top of recipe timings when I have lots going on.

As champions of home cooking, Stoves is calling on people across the nation to celebrate the joy of not going ‘out’… and not just staying ‘in’ either.

Stoves wants us to relish in the preparation and serving of great food, so as well as Going Out Out, we also enjoy making an occasion of Staying In In.

And that’s what my 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.

So in the spirit of Staying In In, 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 thick set yogurt
4 tbsp olive oil
90g harissa paste
Salt and pepper

For the spring greens

1 tbsp olive oil
2 garlic cloves, minced or finely chopped
50g spring greens, sliced
50g 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 fresh parsley, de-stalked and finely chopped
Pinch salt and pepper
2 tbsp thick set yogurt
2 tsp honey

For the herby couscous

150g couscous
20g dried apricots roughly chopped
Half a stock cube
5g fresh parsley, de-stalked and finely chopped
165ml boiling water

Instructions

To make the whole roasted cauliflower

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

Mix well.

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

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.

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

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

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.

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.

Mix well, then add the yogurt and honey.

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.

Add the boiling water.

Mix well.

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.

If you’d like to print this recipe to try later, just click PRINT on the recipe card below.

Harissa-crusted whole-roasted cauliflower

Course: savoury bakes and one-pot meals

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4 plates

Calories: 621 kcal

Author: Emily Leary

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.