Introduction

This roasted cauliflower with harissa and chickpea sauce is a flavorful and comforting dish perfect for any season. The tender cauliflower is marinated, roasted, and served with a rich, spiced tomato and chickpea sauce, topped with creamy tahini yogurt and toasted almonds. It’s a vibrant meal that’s both satisfying and healthy.

The dish is served on a white plate, placed on a white marbled textured surface with a patterned cloth underneath. It features two thick, golden-brown slices of roasted cauliflower with charred edges, lying on top of a rich, red tomato sauce with visible chickpeas scattered throughout. Around the cauliflower, there are small grilled green cabbage pieces, slightly browned on the edges. The dish is topped with a few slices of slivered almonds, adding texture and light beige color contrast. A silver fork rests on the left side of the plate, partly touching the food, and a knife with a light wooden handle on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cauliflower

2 tbsp extra virgin olive oil, plus extra for the tin

½ tsp cumin seeds

1 large onion, sliced

2 x 400g cans chopped tomatoes

1 garlic clove, crushed

1 tbsp rose harissa

35g butter

400g can chickpeas, rinsed and drained

2 tbsp flaked almonds, toasted

Salad, to serve (optional)

200g natural yogurt

2 tsp smoked paprika

1 tsp cumin seeds

1 tsp onion granules

Pinch of dried or fresh thyme leaves

1 garlic clove, crushed

½ lemon, juiced

1 tbsp extra virgin olive oil

2 tbsp tahini

1 tbsp extra virgin olive oil

4 tbsp plain natural yogurt

Instructions

Step 1: Prepare the marinade by combining smoked paprika, cumin seeds, onion granules, thyme, crushed garlic, lemon juice, 1 tbsp olive oil, tahini, and 4 tbsp natural yogurt with 1½ tsp sea salt in a mixing bowl. Stir until well combined.

Step 2: Remove any leaves from the cauliflower and slice them lengthways, then place the slices in a bowl with a pinch of salt. Set aside for later.

Step 3: Cut the cauliflower into thick slices about 1½cm-2cm thick. Don’t worry if some florets break off. Oil a large roasting tray and add the cauliflower slices and florets.

Step 4: Pour over the marinade and mix gently to coat all the pieces. Cover the tray with foil and marinate in the fridge for at least 2 hours, or overnight for more flavor.

Step 5: Preheat the oven to 200°C (180°C fan, gas mark 6). Roast the cauliflower covered with foil for 40-45 minutes.

Step 6: While the cauliflower roasts, make the sauce. Heat 2 tbsp olive oil with ½ tsp cumin seeds in a heavy-bottomed frying pan over medium heat. Add the sliced onion and a pinch of salt, frying for 8-10 minutes until caramelized.

Step 7: Add the chopped tomatoes and some seasoning, increase heat slightly, and cook for 6–8 minutes until the sauce reduces.

Step 8: Stir in the crushed garlic, 1 tbsp rose harissa, and 35g butter until combined. Blend the sauce in a food processor until smooth, then return to the pan.

Step 9: Add the rinsed chickpeas and reserved cauliflower leaves, warming through for 1–2 minutes.

Step 10: Remove the foil from the cauliflower and return the tray to the oven for another 10 minutes to caramelize the edges.

Step 11: Mix 200g natural yogurt with 1 tbsp olive oil and season to taste to make the tahini yogurt sauce.

Step 12: To serve, spoon the warm chickpea sauce onto plates, top with roasted cauliflower slices, drizzle with the tahini yogurt, and scatter with toasted almonds. Serve with a crisp, dressed salad if desired.

FAQs

Can I use a different type of cauliflower?

Yes, any variety of cauliflower works well. Just choose one firm and fresh, and slice it evenly for roasting.

Is this dish suitable for vegans?

To make it vegan, simply replace the butter with a plant-based alternative and use a dairy-free yogurt instead of natural yogurt.