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5-ingredient smoky cauliflower one-pot recipe

5-ingredient smoky cauliflower one-pot recipe

12 ratings

No one wants to spend much time in the kitchen after Christmas. This one-pot smoky cauliflower is a delicious fix. Made with just 5 ingredients, this low-fuss dinner is just the ticket. See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 384 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 400g tin green lentils in water, drained and rinsed
  • 2 x 400g tins chopped tomatoes
  • 4 tbsp Tesco harissa
  • 3 medium sweet potatoes (roughly 665g), peeled and cut into 2cm chunks
  • 1 large cauliflower, leaves picked and separated into florets

From your storecupboard

  • 2 tbsp extra-virgin olive oil
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 9%
  • Sugars

    23g 25%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 56.6g Protein 12.2g Fibre 13.5g


1. Preheat the oven to 200°C, fan 180°C, gas 6.

2. Tip the lentils, chopped tomatoes, 3 tbsp harissa, and sweet potatoes into a large, ovenproof pan set over a medium heat. Bring to the boil, stirring occasionally, then season to taste.

3. Top with the cauliflower florets, nestling them into the tomato sauce.

4. Mix 1 tbsp oil with the remaining 1 tbsp harissa and brush over the tops of the cauliflower. Roast in the oven for 30-40 mins until the cauliflower and sweet potatoes have softened.

5. Meanwhile, toss the smaller and more tender cauliflower leaves in the remaining 1 tbsp oil and spread out on a baking tray. Season with freshly ground black pepper and roast in the oven for 8-10 mins, tossing occasionally, until lightly charred and softened.

6. Serve the cauliflower with a side of roasted leaves.

Tip: Simply halve the ingredients and follow the same method if serving 2.

See more 5-ingredient recipes

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