Whole Roasted Harissa Cauliflower
Whole cauliflower smothered in a spicy oil and baked until tender. A simple vegetarian main and an impressive alternative to traditional sunday roast.
- No cauliflower? Try with cabbage or broccoli instead.
- No harissa pesto? Use any hot sauce instead.
- No maple syrup? Try with honey or golden syrup instead.
- No cumin? Use curry powder or any similar spice blend.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
3 tbsp Rose harissa pesto
40 ml Olive oil
2 tbsp Maple syrup
1 tbsp Ground cumin
1 tbsp Ground turmeric
Salt & pepper
- Preheat the oven to 180 C/160 fan/4 gas mark. Rinse the head of cauliflower and peel away any green leaves. Do not discard the leaves, set aside for later.
- In a bowl, mix together the harissa pesto, olive oil, maple syrup, ground cumin and turmeric. Season with a generous pinch of both salt and pepper.
- Place the cauliflower head in a baking dish and pour over the harissa mixture. Pour 50 ml of water at the bottom of the dish - this will help cook the cauliflower by creating a steam, as well as preventing the harissa mixture from burning.
- Bake for 40-45 minutes, until golden and tender. Try with a knife; it should easily pierces the core. If you prefer a softer cauliflower, then roast for longer. If you like a crunchier cauliflower roast for less time.
- Remove from the oven, and place the cauliflower on a chopping board to rest. Place the cauliflower leaves in the baking dish, toss to coat with the harissa sauce and bake for 10 minutes, until wilted and tender.
- Serve the cauliflower head alongside the cauliflower leaves.
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/4 gas mark.
Serve the leftovers with cooked quinoa, chopped lettuce and top with flaked almonds. You can also blend the cauliflower into a spicy puree.