Harissa Roasted Cauliflower


  1. Preheat the oven to 200c fan. Mix the rose harissa, olive oil and a good pinch of salt. Chuck the cauliflower into a roasting tray and drizzle over the harissa oil. Toss together and roast for 30-35 minutes until charred and tender.
  2. Squeeze the orange juice into the mixing bowl that you made the harissa oil. Mix well and save for later.
  3. Meanwhile, chuck the onion into a bowl and add the vinegar and a pinch of salt. Mix well and leave to macerate, tossing every few minutes, for about 10 minutes until pink in colour and mellow in flavour.
  4. Drizzle the orange juice mix over the hot cauliflower so it drinks up all the flavour.
  5. To serve, swirl the yogurt onto a dish. Add a little extra harissa if you like and ripple it in. Top with the cauliflower. Scatter over the onions, parsley and pomegranate seeds and serve immediately.


Serves 4 as a main

2 tbsp rose harissa, plus extra for serving
3 tbsp olive oil, plus extra for drizzling
1 cauliflower, cut into florets
1 red onion, finely sliced
3 tbsp red wine vinegar
The juice of an orange
300g Greek yogurt
A handful of finely chopped parsley leaves
30g pomegranate seeds
Sea Salt

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