Roasted Harissa Cauliflower with Garlic Yogurt & Tahini Drizzle
This Roasted Harissa Cauliflower recipe is one of my absolute favourites, and it’s perfect for both weeknight dinners and special occasions. Just look at that crispy, golden exterior – it’s gorgeous and packed with bold flavours! This easy, one-pot vegan recipe features a whole cauliflower smothered in smoky harissa sauce, roasted to perfection, and served over a creamy garlic yogurt base with a drizzle of tahini.
If you’re looking for a show-stopping centrepiece for your next festive gathering, holiday dinner, or simply a cozy night in, this roasted harissa cauliflower is the answer. Plus, it’s ideal for prepping ahead, making it effortless to serve up when hosting. With its bold flavours, contrasting textures, and visual appeal, this dish is a surefire crowd-pleaser, even for those who aren’t usually fans of cauliflower.
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About this recipe
Ingredients
For the cauliflower:
- 1 head of cauliflower
- 2 cloves garlic, peeled and grated
- 1 heaped tablespoon harissa paste
- 1 tsp salt
- ½ tbsp olive oil
For the yogurt base
- 3 tbsp vegan yogurt
- 1 clove garlic, minced
- Pinch of salt
Garnish:
- Tahini
- Spring onions or parsley (optional)
Pair it with
Instructions
1. Prep and cook the cauliflower
- Start by trimming any outer leaves from the cauliflower and the stem if needed.
- Place the cauliflower head in a large pot of boiling water and cook for 7 minutes, just enough to soften slightly.
- Drain and let the cauliflower steam dry for a few minutes.
2. Make the harissa garlicsauce
- In a small bowl, mix the harissa paste, grated garlic, olive oil, and a pinch of salt.
- This will be the flavourful coating for your cauliflower.
3. Coat the cauliflower
- Once the cauliflower is dry and slightly cool, coat it with the harissa garlic sauce.
- Use a brush or your hands to ensure every part is well-coated for maximum flavour.
4. Roast the cauliflower
- Preheat your oven to 200°C (400°F).
- Place the cauliflower on a lined baking tray and roast for 30-40 minutes until golden brown and crispy.
5. Prepare the garlic yogurt base
- While the cauliflower is roasting, mix the vegan yogurt with minced garlic and a pinch of salt.
- Spread this creamy garlic yogurt base on the bottom of your serving plate.
6. Assemble and garnish
- Place the roasted cauliflower on top of the garlic yogurt base.
- Drizzle with tahini, and garnish with freshly chopped spring onions or parsley for a fresh, herby finish.
Tips & FAQs
Can I make this recipe spicier or milder?
If you like your cauliflower extra spicy, feel free to add a little more harissa or use a spicy variety. If you prefer a milder heat, you can dial it back to suit your taste.
Can I use regular yogurt instead of vegan ones?
Of course! Regular yogurt works perfectly if you’re not strictly vegan. The garlic yogurt base adds a lovely cooling contrast to the spice.
Can I make this ahead of time?
Yes definitely! You can boil the cauliflower and make the harissa sauce ahead of time, keeping them separate until you're ready to roast. This makes it easier to throw together for a quick weeknight dinner.
What can I serve with this roasted cauliflower?
This roasted cauliflower is perfect as a main dish served with a grain like couscous or rice, but it also works great as a side dish for a larger spread.
How do I store any leftovers?
If you somehow manage not to eat it all in one go, leftover roasted cauliflower can be stored in the fridge for up to 3 days and reheated in the oven to maintain that crispy texture.
Video demonstration
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This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
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