Whole roasted cauliflower with harissa and yoghurt
Prep 10 mins
Cook 1 ¾ hrs
Serve 6-8 as a side
Roasting a whole cauliflower is a fun way to switch up your Sunday roast. It takes a while to roast the cauliflower all the way through, and you’ll need to turn it now and then to help cook it evenly.
1 large cauliflower
2 tbsp olive oil
Harissa, to serve
Natural yoghurt, to serve
Roasted almonds, cut into slivers, to serve
A few handfuls of herbs, such as mint and coriander, torn, to serve
Lemon wedges, for squeezing
Extra-virgin olive oil, for drizzling
8 long red chillies, seeds removed
2-3 small red chillies, seeds removed and coarsely chopped
1 large garlic clove, coarsely chopped
1 ½ tsp cumin seeds
½ tsp caraway seeds
½ tsp coriander seeds
150ml olive oil
1. Preheat oven to 180C. Place cauliflower on a tray, rub with olive oil and scatter with sea salt flakes and roast, turning and basting the cauliflower occasionally, until golden and tender when pierced (1 ½ - 2 hours).
2. Meanwhile, for harissa, toast spices in a frying pan over medium heat and stir until fragrant and toasted (10-20 seconds), then set aside to cool. Add chillies and garlic to frying pan over medium heat, with garlic and stir occasionally until just softened a little (2-3 minutes). Set aside until cool. Pound spices in a mortar and pestle until finely ground. Transfer to a blender with remaining ingredients, chillies and garlic and blend until smooth. Season to taste and refrigerate until required. Harissa will keep for 2 weeks if covered with a thin layer of oil.
3. Serve cauliflower it harissa and yoghurt, topped with herbs, almonds and lemon wedges on the side. Drizzle with a little extra-virgin olive oil to finish.
Recipe by Lisa Featherby and image by Eatable.
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