Whole Roasted Cauliflower with Harissa Yogurt Recipe

This whole roasted cauliflower with harissa yogurt is a truly beautiful centrepiece served with herby apricot couscous, garlicky spring greens and a slightly sweet lemon tahini sauce.

📝 Ingredients

• 2 heads cauliflower (leaves and base of stem removed.)
• 250 g thick set yogurt (vegan if required)
• 4 tbsp olive oil
• 90 g harissa paste
• pinch salt and black pepper
• 1 tbsp olive oil
• 2 cloves garlic (minced or finely chopped)
• 50 g spring greens (sliced)
• 50 g kale (sliced)
• pinch salt and black pepper
• 2 tbsp tahini
• 1 lemon (juice only)
• 2 cloves garlic (minced or finely chopped)
• 5 g fresh parsley (de-stalked and finely chopped)
• pinch salt and black pepper
• 2 tbsp thick set yogurt (vegan if required)
• 2 tsp honey
• 150 g couscous
• 20 g dried apricots (roughly chopped)
• 1/2 vegetable stock (bouillon) cube
• 3 g fresh parsley (de-stalked and finely chopped)
• 165 ml boiling water

👨‍🍳 Instructions

1. 1--- To make the whole roasted cauliflower ---
2. 2Preheat the oven to 200C (180C fan, 400F). In a large bowl, add the harissa, yogurt, 1 tbsp oil and a pinch of salt and pepper. Mix well.
3. 3Pop a cauliflower head top down into the bowl and rotate until well covered on all sides.
4. 4Spread the remaining oil on a large non-stick baking tray large enough to accommodate your cauliflowers. Place the cauliflower heads, stalk side down on the tray and place in the oven to roast for 30 minutes.
5. 5Remove from the oven and brush on any remaining harissa yogurt.
6. 6Turn the heat up to 220C (200C fan, 425F), return to the oven and roast for a final 15-25 minutes until the crust is set and considerably deeper in colour.
7. 7When your cauliflowers are close to completing their second stint in the oven, it's time to prepare your side dishes.
8. 8--- To make the wilted greens ---
9. 9Warm the olive oil in a pan over a medium heat.
10. 10Add the garlic, spring greens and kale with a pinch of salt and pepper. Fry gently 2-3 minutes until hot and glossy.
11. 11Turn off the heat and put the lid on the pan to wilt until you're ready to serve.
12. 12--- To make the lemon tahini sauce ---
13. 13Mix the tahini, lemon juice, garlic, parsley, salt and pepper in a small bowl.
14. 14Add the yogurt and honey and mix again.
15. 15Taste to check the seasoning, then cover until ready to serve.
16. 16--- To make the herby couscous ---
17. 17Put the couscous, apricot pieces, parsley and a crumbled stock cube in a heatproof bowl.
18. 18Add the boiling water and mix well then cover and leave for 5 minutes.
19. 19--- To serve ---
20. 20Once your cauliflowers are fully roasted, leave them to cool and firm up for 10 minutes, then cut into wedges.
21. 21Fluff up the couscous with a fork, then serve a large spoonful to each plate. Add 2-3 wedges of cauliflower and the wilted greens.
22. 22Drizzle with the lemon tahini sauce and serve.