Whole Roasted Harissa Cauliflower

This whole roasted harissa cauliflower makes for a flavoursome side dish for four or wholesome main course for two! It is a truly beautiful centrepiece that takes on a gorgeous copper red crust and is the perfect recipe to wow your family!

It's packed with flavour, yet super easy to make!

Serves: 4 as a side, 2 as a main

Takes: 45 minutes

Ingredients:

For the cauliflower:

- 1 large head of cauliflower

- 1 tbsp extra virgin olive oil

- 1 tbsp harissa paste

- 3 tbsp tomato puree

- 1/2 tsp smoked paprika

- 1/2 tbsp maple syrup (or honey)

- 1/2 tsp salt

- 1 tbsp water

To serve:

- 2 tbsp flaked almonds

- 4 tbsp Greek yoghurt

- 3 tbsp grated cucumber

- 1 sachet pre-cooked rice or lentils -I used Jamie Oliver's Jerk Rice (see above)

- 1/2 can drained sweetcorn or frozen (defrost before serving)

- 2 tbsp pomegranate seeds

Method:

1) Preheat your oven to 200C fan and fill and small deep baking tray halfway up with water and place this on the bottom of the oven. This will ensure that the cauliflower cooks through as the water turns into steam.

2) Rinse the cauliflower and cut off the leaves without removing too much of the core. Place the cauliflower and leaves in a lined baking tray.

3) In a small mixing bowl, mix together all of the ingredients labelled "For the cauliflower". Taste the mixture and adjust if necessary (too spicy= add more puree, not spicy enough= add more harissa, not smokey enough = add more paprika etc.).

4) Flip your cauliflower over (core faces upwards) and pour 2/3rds of the mixture down the core to infuse the inside of the cauliflower, moving it around so it gets to the centre. Turn the cauliflower over and cover the outside with the rest of the sauce mixture including the green leaves. Place the cauliflower core side down and sprinkle the outside with smoked paprika for that extra kick of flavour.

5) Roast the cauliflower for 35-40 minutes (depending on how large it is) or until a knife easily pierces the core.

6) Five minutes prior to the cauliflower coming out of the oven, place a frying pan on a high heat and toast your flaked almonds, constantly moving them around so they don't burn. Keep these to the side until you are ready to serve.

7) In a small bowl grate the cucumber and add the greek yoghurt, mixing well and seasoning to taste.

8) When the cauliflower is ready. Place your rice and sweetcorn in the microwave as per the packet instructions and scatter in a serving dish. Serve the cauliflower in the centre of the dish and scatter the leaves around it. Top with large dollops of the yoghurt mixture and sprinkle over the toasted flaked almonds and pomegranate seeds.

I really hope you enjoy this one! Please do tag me on Instagram (@the__healthy__blonde) if you try it as I'd love to know what you think!

Happy cooking!

If you liked this one then you may also like my Roasted Stuffed Butternut Squash!