Roasted cauliflower with harissa & chickpea sauce served on a plate

Roasted cauliflower with harissa & chickpea sauce

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(7 ratings)

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

Easy

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
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Ingredients

  • 1 large cauliflower
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    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
    Onion

    Onion

    un-yun

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

  • 2 x 400g cans chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    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

    Butter

    butt-err

    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
    Almond

    Almond

    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
    Lemon

    Lemon

    le-mon

    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
    Tahini

    Tahini

    ta-hee-nee

    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

Method

  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. 

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Comments, questions and tips

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Frantic Flapjack
7th Jul, 2020
4.05
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.
thebigd17
23rd May, 2020
5.05
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.
fionarecipes
24th Feb, 2020
5.05
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!
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