Roasted Harissa Cauliflower with Garlic Yogurt & Tahini Drizzle
This recipe is one of my new absolute favourites, and just look at her – she's gorgeous and I'll fight anyone that disagrees! Not only is this roasted harissa cauliflower recipe completely vegan, but it's also super easy to make in one pot. The flavours are out of this world, and honestly, even if you're not a fan of cauliflower, this dish might just change your mind.
We’re talking crispy, golden cauliflower smothered in a smoky harissa sauce, finished with a creamy garlic yogurt base and a generous drizzle of tahini. It's the perfect combination of flavours and textures for a cozy night in.
Why You’ll Love This Recipe:
- One Pot Wonder: Minimal cleanup, maximum flavour!
- Vegan & Delicious: Proof that plant-based dishes can be irresistible.
- Simple Ingredients: All you need is a few pantry staples and a head of cauliflower.
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 prepping the cauliflower. Remove the outer leaves and trim the stem if needed. If your cauliflower looks a little tired like mine did, no worries – it'll still taste amazing.
Place the whole cauliflower head in a large pot of boiling water and let it cook for 7 minutes. This softens it just enough before roasting. While it's cooking, you can get started on the rich and flavourful harissa sauce.
2. Make the Harissa Garlic Sauce:
In a small bowl, mix together the grated garlic, harissa paste, olive oil, and a good pinch of salt. Once your cauliflower is done boiling, drain it and let it steam dry for a few minutes. This helps the sauce stick better.
3. Coat the Cauliflower:
Once the cauliflower has cooled slightly, spoon the harissa garlic sauce all over the cauliflower. Use a brush or your hands to really work the sauce into every nook and cranny, ensuring it's fully coated.
4. Roast Until Golden:
Preheat your oven to 200°C (400°F). Place the cauliflower on a lined baking tray and roast for 30-40 minutes until the cauliflower is golden brown and crispy on the outside.
5. Prepare the Yogurt Base:
While the cauliflower is roasting, make your garlic yogurt base. Simply mix the vegan yogurt with minced garlic and a pinch of salt. Spread this on the bottom of your serving plate to create a creamy base for the roasted cauliflower.
6. Assemble and Garnish:
Once the cauliflower is roasted to perfection, place it on top of the garlic yogurt base. Drizzle generously with tahini and sprinkle with chopped spring onions or parsley for a fresh garnish.
Notes:
- Harissa Paste: 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.
- Yogurt: I used vegan yogurt, but you can substitute it with regular yogurt if you’re not strictly vegan. The yogurt base adds a lovely cooling contrast to the spicy harissa.
- Make Ahead: 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.
- Serving Ideas: 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.
- 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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