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Inspired by North African and Middle Eastern flavours, this cauliflower is roasted in smoky, spicy harissa until charred and tender. It's served on a cool, creamy yoghurt and tahini sauce, with fresh parsley and jewel-like pomegranate seeds on top.
Harissa cauliflower
Yoghurt tahini sauce
To serve
1.
Heat the oven to 220°C (200°C fan) and line a large roasting tray with baking paper.
2.
Mix the oil, harissa, cumin, paprika and cinnamon in a large bowl. Add the cauliflower and toss until well coated.
3.
Spread the florets out in a single layer on the tray. Roast, turning halfway, until tender and charred at the edges (25–30 minutes).
4.
Meanwhile, whisk the yoghurt, tahini, lemon juice, garlic granules, water and pepper until smooth.
5.
Spread the sauce over a serving plate, pile the cauliflower on top, and scatter with parsley and pomegranate seeds.
6.
As a main meal for 2: Roast a drained 400g tin of chickpeas with the cauliflower, and split everything between 2.
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Storage information
Cool within 2 hours, then cover and refrigerate the cauliflower for up to 2 days and the sauce for up to 3 days. Reheat the cauliflower in a hot oven until steaming (8–10 minutes). Not suitable for freezing.
Tip
Lower fat: Halve the tahini and oil. Family-friendly: Use 1–2 tbsp harissa for a milder version, and serve extra on the side.
Cost-saving tips
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