If you are in the mood to cook something extra special at home, you’ll love this harissa-crusted, whole-roasted cauliflower. 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.
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.
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, 425F), 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 harissa roasted cauliflower recipe to try later, just click PRINT on the recipe card below.
Harissa roasted cauliflower (whole cauliflower)
Ingredients
For the whole roasted cauliflower
- 2 heads cauliflower leaves and base of stem removed.
- 250 g (8.8 oz) thick set yogurt
- 4 tbsp olive oil
- 90 g (3.2 oz) harissa paste
- pinch salt and pepper
For the spring greens
- 1 tbsp olive oil
- 2 garlic cloves minced or finely chopped
- 50 g (1.8 oz) spring greens sliced
- 50 g (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
- 5 g (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
- 150 g (5.3 oz) couscous
- 20 g (0.7 oz) dried apricots roughly chopped
- 0.5 stock cube
- 3 g (0.1 oz) fresh parsley de-stalked and finely chopped
- 165 ml (5.6 floz) 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. 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, 425F), 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
- Mix the tahini, lemon juice, garlic, parsley, salt and pepper in a small bowl.
- Add the yogurt and honey and 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 and mix well then 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.
Video
Nutrition
And that’s it, a delicious stay-in meal. What do you think?
Pin for later
More great vegetarian recipes to try
For another harissa-infused dish, try this gluten-free harissa mac and cheese.
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Kat (The Baking Explorer) says
This looks so delicious and flavoursome!
Emily Leary says
Thank you! This is a really delicious recipe – I hope you enjoy it if you give it a go. It’s a favourite meal in our house