• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Savoury bake recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Whole roasted cauliflower with harissa yogurt

    Jump to Recipe

    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

    Print Recipe
    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.

    More great vegetarian recipes to try

    Gluten Free Harissa Mac and Cheese Recipe
    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
    These lasagne pies are exactly what you'd expect them to be: a single-serving of lasagne in a pastry cases. Easy to make and delicious.
    Get the recipe
    Creamy Tofu and Vegetable Vegan Mini Pies Recipe
    Creamy, protein packed pie with juicy veg and flaky pastry...and it's all totally plant based! These tofu and vegetable vegan mini pies are everything you could possible want from a pie.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Wholemeal scones - perfect recipe for afternoon tea
    Easy sweet potato pancakes »

    Reader Interactions

    Comments

      4.92 from 23 votes (4 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Eva Katona says

      October 14, 2018 at 8:04 pm

      5 stars
      Oh wow love this! Iโ€™ve been thinking about making throws for ages - and I really like the sound of the spices you used here. Bookmarking it :))

      Reply
      • Emily Leary says

        October 15, 2018 at 10:28 pm

        Awesome. I hope you get a chance to make it soon!

        Reply
    2. Helen says

      October 14, 2018 at 7:24 pm

      This looks and sounds so delicious! Green beans are a go-to veg in our house so the herby beans would go down a treat. I don't think I've had harissa before, is it spicy?

      Reply
      • Emily Leary says

        October 15, 2018 at 10:27 pm

        It's a blend of chilli, garlic and spices so it can be hot, yes, but it's quite mild in this recipe as it's mixed with the yogurt.

        Reply
    3. Lyosha says

      October 14, 2018 at 6:38 pm

      5 stars
      The dish looks so festive! I definitely i see it as as central piece. Also if you ask me you can never go wrong with Cauliflower. ever. Bookmarking, pinning and cooking it soon

      Reply
      • Emily Leary says

        October 14, 2018 at 7:30 pm

        Awesome. Thank you! I hope you enjoy it.

        Reply
    4. Erica D Ardali says

      October 14, 2018 at 12:49 pm

      5 stars
      This dish seems so exotic! It would be fun meal to break up the week

      Reply
      • Emily Leary says

        October 15, 2018 at 1:17 pm

        Thanks! I hope that you enjoy this delicious dish! My mum was very impressed when she cam for a visit recently!

        Reply
    5. Faneshia says

      October 14, 2018 at 10:24 am

      Cauliflower never looked sooo good! I will definitely use this as a side dish with some nice chicken!

      Reply
      • Emily Leary says

        October 15, 2018 at 12:54 pm

        Thank you! Let me know how it goes!

        Reply
    6. Courtney says

      October 14, 2018 at 4:59 am

      Omg can we say yum?!?! I just love cauliflower! I will definitely be giving this recipe a try

      Reply
      • Emily Leary says

        October 15, 2018 at 12:53 pm

        Yes, we can all definitely say yum! I love cauliflower too and this delicious dish is a great hit with my friends and family. I hope you enjoy it too!

        Reply
    7. Nati says

      October 13, 2018 at 9:22 pm

      I want to make this!! It looks amazing and we all love cauliflowers at home! I'm not sure where to find harissa paste in my country though? any suggestions?

      Reply
      • Emily Leary says

        October 15, 2018 at 10:23 pm

        You can make it by blitzing red chillis and lots of garlic with spices and cooking down. This recipe on BBC Good Food looks good. https://www.bbcgoodfood.com/recipes/1977657/harissa

        Reply
    8. Lynne Harper says

      October 13, 2018 at 6:05 pm

      5 stars
      This looks delicious and I love the way you have added pictures alongside the recipe so you know if it all looks correct :)

      Reply
      • Emily Leary says

        October 15, 2018 at 12:51 pm

        Thank you so much! I do hope you decide to give this recipe a go - it's as delicious as it looks!

        Reply
    9. Jasmine Hewitt says

      October 13, 2018 at 1:34 pm

      i've never tried making anything like this, but it looks awesome.! i hate cutting u cauliflower so this is a great alternative

      Reply
      • Emily Leary says

        October 15, 2018 at 12:47 pm

        Thank you! It's worth the effort to make this super tasty dish and yes, you won't have to cut up the cauliflower! Enjoy!

        Reply
    10. Preet says

      October 13, 2018 at 10:58 am

      My kids would absolutely love these. This would disappear in no time at our house! This is my kind of weekend treat.

      Reply
      • Emily Leary says

        October 15, 2018 at 12:46 pm

        Thank you! I hope you all enjoy this tasty dish!

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.