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.
Servings 4
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
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.