Whole roasted cauliflower with harissa and pomegranate seeds

whole roasted cauliflower on plate with pomegranate seeds and herbs

Whole roasted cauliflower with harissa and pomegranate seeds

Smothered in harissa paste and yoghurt and roasted in the oven, this vegan whole roasted cauliflower is truly wonderful. A beautiful centrepiece for a vegan feast but equally as good as a veggie side dish.

Course Main

Cuisine British, Vegan

Keyword whole roasted cauliflower

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 106kcal

Ingredients

2 cloves garlic crushed
1 tablespoon olive oil
50 g harissa paste
50 g dairy free yoghurt
Salt and pepper to taste
1 large cauliflower

To serve

handful pomegranate seeds
handful flat leaf parsley finely chopped

Metric - US customary

Instructions

Preheat the oven to 200°C (fan)/220°C/gas mark 7.
Mix 2 cloves of crushed garlic, 1 tbsp olive oil, 50g harissa paste and 50g dairy free yoghurt together in a bowl. Season to taste with salt and pepper.
Trim the cauliflower, removing any big leaves. Wash and pat dry with kitchen towel.
Hold the cauliflower upside down and rub into the bowl so that the harissa paste covers the cauliflower. Use your hands to rub in the last bits if needed.
Place the cauliflower into a lightly greased roasting tin and cover with a lid or foil.
Roast for 30-45 minutes. Larger cauliflowers will take longer to cook.
Remove the foil and roast for a further 20-30 minutes until tender (check by inserting a knife into the centre) and crispy on the outside.
Serve with chopped flat leaf parsley and pomegranate seeds.

Nutrition