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Harissa spiced whole roasted cauliflower recipe

Harissa spiced whole roasted cauliflower recipe

10 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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

See more Plant-based recipes.

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