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Nargisse Benkabbou's harissa-roasted cauliflower on turmeric yogurt recipe

Nargisse Benkabbou's harissa-roasted cauliflower on turmeric yogurt recipe

3 ratings

Chef Nargisse Benkabbou shares her delicious roasted cauliflower recipe with us, featuring layers of Moroccan-inspired flavour and texture that make it a star side for Nargisse's spiced chicken dish – see below for recipe. Presented on a layer of turmeric yogurt, it's a feast for the eyes too – so easy, so impressive! See method

Ingredients

  • 40ml olive oil
  • 3 tbsp harissa paste
  • 1½ tbsp clear honey
  • 1½ tsp sweet paprika
  • 1½ tsp ground cumin
  • 2 cauliflowers (720g), cut into 6 steaks or broken into florets
  • 80g pack pomegranate seeds​
  • 3 tbsp chopped nuts of your choice (pistachios, almonds, walnuts)

For the turmeric yogurt

  • 250g Greek yogurt
  • 15g fresh coriander, finely chopped
  • 15g fresh parsley, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 1 tsp ground turmeric
1 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

    935kj
    224kcal     11%

  • Fat

    15g 21%

  • Saturates

    4g 21%

  • Sugars

    12g 14%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 14.9g Protein 6.6g Fibre 3.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. In a large bowl, combine the oil, harissa, honey, 4 tbsp water, the paprika, cumin and a pinch of salt. Add the caulifl ower and use your hands or two large spoons to mix, making sure that each piece is fully coated in the harissa mixture.
  2. Arrange the cauliflower in 1-2 baking tins lined with baking paper. Roast for 25-30 mins until tender and lightly charred.
  3. Meanwhile, in a bowl, combine the turmeric yogurt ingredients with a pinch of salt.
  4. Spread the yogurt onto a serving dish and top with the roasted cauliflower. Scatter with the pomegranate seeds and nuts.

Tip: Try serving with Nargisse's spiced chicken meatballs.

See more Cauliflower recipes

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