Harissa Cauliflower Recipe

Whole roast cauliflower with warm harissa hummus

  • serves 2-3
  • Easy

Check out our vegan roasted cauliflower with warm harissa hummus. This cauliflower recipe makes for a great side dish when feeding a hungry crowd. Plus it's low in calories and it's gluten free

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Serve this whole roast cauliflower for an impressive vegan centrepiece, then check out our vegan nut roastvegan yorkshire puddings, vegan wellington and more vegan roast recipes.

*This recipe is gluten-free according to industry standards

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Ingredients

  • vegetable oil 2 tbsp
  • ground coriander 1 tsp
  • ground turmeric 1 tsp
  • ground cumin 1 tsp
  • chilli powder 1 tsp
  • cauliflower 1, larger leaves trimmed
  • red wine vinegar 2 tbsp
  • chilli oil 1 tbsp
  • pomegranate 1/2, seeds scooped out
  • coriander a small bunch, leaves torn

HUMMUS

  • olive oil 2 tbsp
  • onion 1/2, finely diced
  • garlic 2 cloves, crushed
  • chickpeas 400g tin, drained and rinsed
  • tahini 2 tbsp
  • lemon 1, juiced
  • rose or regular harissa 1 tbsp

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the vegetable oil and the spices into a bowl with some seasoning and mix. Add the cauliflower and toss really well, making sure the cauliflower is well covered. Put on a baking tray and roast for 1 hour 15 minutes-
    1 hour 30 minutes or until the stem is tender when pierced with a knife.

  • Step 2

    Meanwhile, whisk together the red wine vinegar and chilli oil with some seasoning, then stir in the pomegranate seeds.

  • Step 3

    Near the end of the cauliflower’s cooking time, heat the olive oil in a pan with the onion and a pinch of salt. Cook gently for 5 minutes until soft, then add the garlic and cook for 1 minute. Stir through the chickpeas and heat for 2 minutes until warm. Tip into a food processor with the tahini, lemon juice, harissa and 150ml of water, and whizz to a purée. Put the hummus in a small pan and keep warm until the cauliflower is ready.

  • Step 4

    Serve the roasted cauliflower on the warm hummus with the pomegranate seeds and the dressing drizzled over, plus a sprinkling of coriander leaves.

Nutritional Information

  • Kcals 468
  • Fat 30.5g
  • Saturates 3.7g
  • Carbs 26.6g
  • Sugars 10.5g
  • Fibre 12.3g
  • Protein 15.6g
  • Salt 0.2g
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