Roast Cauliflower Recipe


  • 1 medium cauliflower, leaves intact and washed well
  • 50g harissa paste
  • 150g soya yoghurt
  • 3 tbsp roughly chopped coriander
  • 3 tbsp roughly chopped mint leaves
  • 3 tbsp roughly chopped flat leaf parsley
  • 2 x 400g tinned chick peas, drained
  • 500g baby plum tomatoes, halved
  • 1 cucumber, roughly chopped
  • 1 red onion, finely chopped
  • 2 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 3 tbsp peanut butter
  • 1 lemon, juiced


Calories columnFat columnSaturates columnSugars columnSalt column
305 per serving
15% %GDA
14g per serving
20% %GDA
2g per serving
10% %GDA
10g per serving
11% %GDA
0.30g per serving
5% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray.

  2. Place the cauliflower straight onto the roasting tray. Mix the harissa and 2 tbsp of the soya yoghurt together in a bowl, then brush over the top of the cauliflower.

  3. Place in the oven to roast for 45-50 minutes until charred around the edges and tender. If the cauliflower is larger, it might need to cook for another 15-20 minutes until tender. Check with a knife into the centre – if it goes in really easily, it’s ready, if not cook for another 15 minutes and check again, it really does depend on the size of your cauliflower.

  4. Meanwhile, tip all but 1 tsp of the coriander, the mint, parsley, chickpeas, tomatoes, cucumber, vinegar and olive oil into a bowl and mix together, then season with salt and black pepper. Leave to stand at room temperature while the cauliflower roasts.

  5. Mix the remaining soya yoghurt, the tahini and lemon juice together in a small bowl.

  6. Serve the cauliflower whole, drizzle the dressing over the top with a sprinkling of coriander, and the salad alongside.