Whole Roasted Harissa Cauliflower

Whole cauliflower smothered in a spicy oil and baked until tender. A simple vegetarian main and an impressive alternative to your traditional sunday roast.


  • No cauliflower? Try with cabbage or broccoli. 
  • No harissa pesto? Use any hot sauce instead. 
  • No maple syrup? Swap for honey or golden syrup instead. 
  • No cumin? Use curry powder.

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 60 minutes

Servings: 4


1 Cauliflower

3 tbsp Rose harissa pesto

40 ml Olive oil

2 tbsp Maple syrup

1 tbsp Ground cumin

1 tbsp Ground turmeric

Salt & pepper


  1. Preheat the oven to 180 C/160 fan/gas mark 4. Rinse the head of cauliflower and peel away any green leaves (making sure you keep them for later).
  2. Mix the harissa pesto, olive oil, maple syrup, ground cumin and turmeric in a bowl, then season with a pinch of both salt and pepper.
  3. Put the cauliflower head in a baking dish and pour the harissa mixture over the top, then pour 50ml water into the bottom of the baking dish.
  4. Bake for 40-45 minutes, until golden and tender. A knife should easily pierce the core when poked through. You can adjust the cooking time if you'd like a softer, or more crunch, cauliflower.
  5. Remove from the oven, and put the cauliflower on a chopping board to rest. Add the cauliflower leaves to the baking dish, toss to coat in the harissa sauce and bake for 10 minutes, until wilted and tender.
  6. Serve the cauliflower head with the cauliflower leaves.
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How to store

Store in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 180 C/160 fan/gas mark 4. 


Serve the leftovers with cooked quinoa, chopped lettuce and top with flaked almonds. You can also blend the cauliflower into a spicy puree. 

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