Whole roasted cauliflower with harissa and yoghurt

Prep 10 mins

Cook 1 ¾ hrs

Serve 6-8 as a side

Difficulty 2

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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