Roasted Cauliflower with Harissa Dressing

Roasted Cauliflower with Harissa Dressing

  • Servings: 4
  • Difficulty: easy
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    For the Roasted Cauliflower:
  • 1 small cauliflower head, including outer leaves (white, purple or yellow – these can be found in specialty fruit & veg shops, or often at farmers markets)
  • 1 tbsp turmeric
  • 1 tsp paprika
  • generous glug olive oil
  • 1 tsp sesame seeds (black or white)
  • 2 tbsp tamari
  • For the Harissa Dressing:
  • 200g plant yoghurt
  • 1 tbsp harissa
  • To serve:
  • handful of fresh pomegranate


  1. Preheat oven to 200ºC.
  2. Remove the green outer leaves of the cauliflower and wash.
  3. Wash and cut cauliflower into small florets
  4. Put the rest of the ingredients (except the dressing) into a bowl along with the cauliflower & leaves, mix and massage to cover everything.
  5. Arrange on a baking tray lined with baking paper, and cook in oven for 30-40 mins
  6. While in the oven, mix the dressing ingredients together and set aside.
  7. Once the veg is crispy and cooked, take out the oven, drizzle dressing over the veg and sprinkle with pomegranate to serve.

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