Roasted cauliflower with harissa & chickpea sauce served on a plate

Roasted cauliflower with harissa & chickpea sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 25 mins Cook: 55 mins plus 2 hrs marinating


Serves 4

Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa 

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal573
  • fat34g
  • saturates9g
  • carbs39g
  • sugars24g
  • fibre12g
  • protein22g
  • salt2.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 large cauliflower



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp extra virgin olive oil, plus extra for the tin
  • ½ tsp cumin seeds
  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 400g cans chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 garlic clove, crushed
  • 1 tbsp rose harissa
  • 35g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g can chickpeas, rinsed and drained
  • 2 tbsp flaked almonds, toasted


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • salad, to serve (optional)

For the marinade

  • 200g natural yogurt
  • 2 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tsp onion granules
  • pinch of dried or fresh thyme leaves
  • 1 garlic clove, crushed
  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp extra virgin olive oil

For the tahini yogurt

  • 2 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 tbsp extra virgin olive oil
  • 4 tbsp plain natural yogurt


  1. Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.

  2. Cut the cauliflower into thick slices about 1½cm-2cm thick – don’t worry if some of the florets break off, it’s all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.

  3. Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two. 

  4. Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
7th Jul, 2020
This was really good but I changed it slightly. I used only a dessertspoon of butter in the chickpea sauce and put chopped spring onions in the marinade instead of the onion granules. I didn't make the tahini yogurt. If I made again, I would cut the cauliflower into large florets rather than slice it as the large stalk on the sliced pieces didn't cook well. I served with couscous and put the flaked almonds in this along with some chopped coriander.
23rd May, 2020
My husband and I both really liked this recipe. It was delicious. I left out the 35 grams of butter however because I am not sure why this is needed in this type of sauce? Just adds fat and calories. Also left the oil out of the tahini sauce for the same reason. Thought it was still very good without.
24th Feb, 2020
This is delicious, I made extra marinade and I'd definitely do that again. The cauliflower leaves were a revelation, I won't be throwing them away again!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?