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    Whole roasted cauliflower with harissa yogurt

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

    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.

    Close up of harissa roasted cauliflower

    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 (2) cauliflower leaves and base of stem removed.
    • 250 g (8.8 oz) thick set yogurt vegan if required
    • 4 tbsp olive oil
    • 90 g (3.2 oz) harissa paste
    • pinch salt and black pepper

    For the spring greens

    • 1 tbsp olive oil
    • 2 cloves (2) garlic minced or finely chopped
    • 50 g (1.8 oz) spring greens sliced
    • 50 g (1.8 oz) kale sliced
    • pinch salt and black 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 black pepper
    • 2 tbsp thick set yogurt vegan if required
    • 2 tsp honey

    For the herby couscous

    • 150 g (5.3 oz) couscous
    • 20 g (0.7 oz) dried apricots roughly chopped
    • ½ (0.5) vegetable stock (bouillon) cube
    • 3 g (0.1 oz) fresh parsley de-stalked and finely chopped
    • 165 ml (5.6 floz) boiling water

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Large nonstick baking tray
    • Silicone pastry brush
    • Whisk
    • Saucepan with lid

    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
    Harissa coated cauliflower

    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.

    Olive oil warming in a pan

    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.

    Gently frying spring greens in a pan

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

    Pan with lid covering wilting spring greens

    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.

    Lemon tahini sauce in a bowl

    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.

    Cooling harissa roasted cauliflowers before being cut into sections

    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.

    Harissa roasted cauliflower served with spring greens and herby couscous

    Drizzle with the lemon tahini sauce and serve.

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

    And that's it, a delicious stay-in meal. What do you think?

    Print this whole roasted cauliflower with harissa yogurt recipe

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    4.9 from 23 votes

    Whole Roasted Cauliflower with Harissa Yogurt Recipe

    This whole roasted cauliflower with harissa yogurt is a truly beautiful centrepiece served with herby apricot couscous, garlicky spring greens and a slightly sweet lemon tahini sauce.
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: savoury bakes and one-pot meals
    Cuisine: North African
    Diet: Vegan, Vegetarian
    Servings: 4 plates
    Author: Emily Leary

    Ingredients

    For the whole roasted cauliflower

    • 2 heads (2) cauliflower leaves and base of stem removed.
    • 250 g (8.8 oz) thick set yogurt vegan if required
    • 4 tbsp olive oil
    • 90 g (3.2 oz) harissa paste
    • pinch salt and black pepper

    For the spring greens

    • 1 tbsp olive oil
    • 2 cloves (2) garlic minced or finely chopped
    • 50 g (1.8 oz) spring greens sliced
    • 50 g (1.8 oz) kale sliced
    • pinch salt and black 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 black pepper
    • 2 tbsp thick set yogurt vegan if required
    • 2 tsp honey

    For the herby couscous

    • 150 g (5.3 oz) couscous
    • 20 g (0.7 oz) dried apricots roughly chopped
    • ½ (0.5) vegetable stock (bouillon) cube
    • 3 g (0.1 oz) fresh parsley de-stalked and finely chopped
    • 165 ml (5.6 floz) boiling water

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Large nonstick baking tray
    • Silicone pastry brush
    • Whisk
    • Saucepan with lid

    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

    Calories: 526kcal | Carbohydrates: 64g | Protein: 16g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 559mg | Potassium: 1335mg | Fiber: 11g | Sugar: 18g | Vitamin A: 2440IU | Vitamin C: 180mg | Calcium: 238mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this whole roasted cauliflower with harissa yogurt recipe

    Three process images of the Harissa-Crusted cauliflower being made. At the top of the image there's some text describing the image for Pinterest.
    The Harissa roasted cauliflower on a plate with a side of couscous and roasted spinach on a black plate. At the bottom of the image there's some white text on a brown background describing the image for Pinterest.
    Roasted harissa cauliflower on a black plate with a side of cous cous and roasted spinach on a black plate. At the top of the image there's some text describing it for Pinterest.
    Overhead shot of the Harissa Roasted Cauliflower on a black plate with a side of cous cous and roasted spinach. At the top of the image there's some text describing the image for Pinterest.
    Side of a the harissa roasted cauloflower cut open on a decoative plate. At the top of the image there's some text describing the image for Pinterest.
    A black plate with Harrissa Roasted Cauliflower and a side of cous cous and roasted spinach. The plate is sat on a white table. At the top of the image there's some white text on an orange background describing the image for Pinterest.

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    Smooth, creamy cheese sauce with a harissa kick, generously enveloping perfectly cooked pasta and topped with a sprinkling of impossibly tempting cheese? This gluten-free mac and cheese ticks every box – it’s comforting, creamy, smooth and delicious.
    Get the recipe
    Cauliflower "Steak" and Eggs Breakfast Recipe
    Fancy a spicy breakfast with plenty of veg to set your up for the day? Try this harissa and goat's yogurt marinaded cauliflower "steak", served with a poached egg, wilted greens and a goat's yogurt parsley dressing with a garlicky, lemony kick.
     
    Get the recipe
    Mini Vegetarian Lasagne Pies Recipe
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      4.92 from 23 votes (4 ratings without comment)

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    1. Pati Robins says

      October 13, 2018 at 9:22 am

      oh my this looks oh so tasty !! i honestly cannot wait to try it

      Reply
      • Emily Leary says

        October 15, 2018 at 12:39 pm

        Thanks! This is a fab way to serve cauliflower - enjoy!

        Reply
    2. Christa says

      October 13, 2018 at 2:47 am

      Everything about this meals looks amazing! I can't wait to try the cauliflower and the apricot couscous. I eat couscous all the time but have never had it seasoned like this! And that red stove is gorgeous. I love it!

      Reply
      • Emily Leary says

        October 15, 2018 at 12:38 pm

        Thank you! I really enjoyed coming up with the recipe for this tasty dish and my friends and family love it....and yes the stove is great!

        Reply
    3. leigh anne broders says

      October 13, 2018 at 1:22 am

      Yummy! This looks amazing and I bet it tastes great. I am definitely going to make this for our dinner party next week.

      Reply
      • Emily Leary says

        October 15, 2018 at 12:21 pm

        Thank you! I'm really pleased to hear that you're going to make this delicious dish for your dinner party.I'd love to hear how it goes :)

        Reply
    4. Jaime Oliver says

      October 12, 2018 at 11:02 pm

      oh Emily that looks utterly delicious, i love cauliflower but never know what else to do with it so thank you i will have to try this!

      Reply
      • Emily Leary says

        October 15, 2018 at 12:19 pm

        Thank you Jaime! Yes, do give this recipe a try - it's truly scrumptious. Let me know how it goes!

        Reply
    5. Ana Ojha says

      October 12, 2018 at 10:49 pm

      5 stars
      This cauliflower recipe looks incredibly delicious in your pictures. My hubby loves cauliflower and will give it a try!

      Reply
      • Emily Leary says

        October 15, 2018 at 12:18 pm

        Thank you so much! I hope that you and your husband enjoy this recipe - it really is a delicious way to serve cauliflower!

        Reply
    6. Megan says

      October 12, 2018 at 10:40 pm

      Oh my gosh I need to try this. I'm obsessed with cauliflower lately!

      Reply
      • Emily Leary says

        October 15, 2018 at 12:14 pm

        I hope that you'll love this delicious recipe if you give it a go!

        Reply
    7. Maureen says

      October 12, 2018 at 9:59 pm

      I love the golden hue of the harissa paste on the Cauliflower, I can almost taste it. It looks like a perfect combo with the couscous and greens. Great Job!

      Reply
      • Emily Leary says

        October 15, 2018 at 12:13 pm

        Thank you! My friends and family loved this recipe - my mum was very impressed!

        Reply
    8. Ashley says

      October 12, 2018 at 9:23 pm

      I've really been liking cauliflower lately and trying it in different ways. This sounds really good and like another recipe I will have to try out with it. Thanks for sharing!

      Reply
      • Emily Leary says

        October 15, 2018 at 12:00 pm

        I love cauliflower and this is a super tasty way to enjoy it. I hope you'll enjoy it as much as we do in our house. My mum was very impressed when she came for a visit!

        Reply
    9. Hollie Burgess says

      October 12, 2018 at 9:22 pm

      5 stars
      Loving this, it looks so tasty!

      Reply
      • Emily Leary says

        October 15, 2018 at 11:58 am

        Thank you! This delicious recipe is a great hit in our house - it tastes every bit as good as it looks!

        Reply
    10. Sara Welch says

      October 12, 2018 at 8:48 pm

      5 stars
      This is such a clever dish idea. I can just imagine what that perfect crunch feels like!

      Reply
      • Emily Leary says

        October 15, 2018 at 11:56 am

        Thank you! This is a really tasty way to enjoy cauliflower - I hope you enjoy it if you give it a go :)

        Reply
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