BETA
Harissa Cauliflower with Lemon Yogurt
Deeply roasted cauliflower with a late harissa glaze, set over cool lemon yogurt. A lively, gently spicy sharing plate.
45 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Cauliflower700 g
- Olive oil2 tbsp
- Harissa paste1 tbsp
- Ground cumin0.5 tsp
- Salt0.5 tsp
- Plain Greek yogurt180 g
- Lemon0.5 whole
- Parsley8 g
- Water1 tbsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk in yogurt. Check harissa labels for additional allergens.
Method
Prepare the tray
Heat the oven to 220°C (425°F). Wash and dry the cauliflower, then cut it into roughly 4 cm florets; slice the tender stem into 1 cm pieces. The listed weight is trimmed cauliflower. Toss with 1.5 tbsp oil, cumin and 0.25 tsp salt. Spread on a large metal baking tray with room between the pieces.
Roast before glazing
Roast for 22–25 minutes, turning once, until the cauliflower is beginning to brown and a knife enters with only slight resistance. Meanwhile, mix the harissa with the remaining 0.5 tbsp oil and the measured water. Harissa varies in heat, so use a mild paste for the stated gentle spice level.
Make the cool base
Wash the lemon and finely grate its zest. Stir the yogurt with the zest, juice from the half lemon and remaining 0.25 tsp salt. Chop the parsley. Keep the yogurt refrigerated while the cauliflower cooks.
Glaze and plate
Toss the hot florets with the harissa mixture and roast for 5–8 minutes more, until fully tender and browned at the edges. Watch closely so the paste does not burn. Spread the yogurt onto four small plates, add the cauliflower and finish with parsley. Serve immediately.
Adding harissa near the end protects its pepper-and-spice flavour from scorching.
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