Serve this whole roast cauliflower for an impressive vegan centrepiece, then check out our roasted cauliflower, roast cauliflower curry and more roasted cauliflower recipes.

For more plant-based inspiration, try our vegan nut roast, vegan yorkshire puddings, vegan wellington and more vegan roast recipes.

*This recipe is gluten-free according to industry standards


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


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


  • 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.


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