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Harissa spiced whole roasted cauliflower recipe

11 ratings

Take inspiration from the middle east with this gorgeously spiced whole roasted cauliflower. Simply roast in the oven with some spicy wedges and serve with a cooling cucumber and mint chopped salad. You can even use the leftover cauliflower to create a spicy tomato pasta the next day too. See method

Serves 4, plus leftovers for 2
10 mins to prepare and 40 mins to cook
499 calories / serving
Vegan
Vegetarian
Gluten-free

Ingredients

4 tbsp coconut oil
6 tsp harissa paste
3 tsp ras el hanout
2 medium cauliflowers
4 baking potatoes, cut into slim wedges
4 tbsp olive oil
1 tsp salt flakes

For the cucumber and mint chopped salad

⅓ cucumber, finely chopped
30g packet mint, leaves finely chopped
3 tbsp pomegranate seeds
2 tbsp white wine vinegar
1 lemon, zested

Each serving contains

Energy
415kj
499kcal 25%
Fat
27g 39%
Saturates
11g 56%
Sugars
10g 11%
Salt
1.3g 21%

of the reference intake
Carbohydrate 55.5g Protein 11.1g Fibre 8.5g

Method

Preheat the oven to gas 4, 180°C, 200°C fan. Cut off the base of the cauliflowers so they sit flat, then remove all the outer green leaves and place them into a baking dish/tin. Place the coconut oil into a small pan and heat until liquid, then add the 5 tsp of the harissa paste and 2 tsp of the ras el hanout. Season well with salt and freshly ground black pepper. Brush all over the cauliflower using a pastry brush, then place into the oven and roast for 35 mins.
Meanwhile, toss the potatoes with the oil and remaining 1 tsp harissa paste. After the cauliflower has roasted for 10 mins, add the potatoes to the pan and roast for a further 25 mins.
To make the mint chopped salad, place the cucumber, mint, pomegranate, remaining 1 tsp ras el hanout, white wine vinegar and half of the lemon zest in a bowl and toss together.
Remove the cauliflower and potatoes from the oven once the potatoes are crisp and the cauliflower is tender and you're able to easily stick a knife all the way through. Scatter the remaining lemon rind over the cauliflower to serve and serve in slices, reserving two generous ones for leftovers, with the mint salad and potato wedges.

Tip

Use the leftovers from your roast cauliflower to make this spicy tomato and cauliflower pasta the next day.

See more Plant-based recipes.