Harissa Roasted Cauliflower – VEGAN

In the past I haven’t been a huge fan of cauliflower. It isn’t usually one of my go-to vegetables and I can think of many other things I would pick up in the supermarket before this. But when I went to Morocco I ordered the most AMAZING roasted cauliflower and couscous dish, so obviously I had to try and recreate it. It stores well and is even better at room temp so is a perfect meal prep option. Try serving with a roast veg cous cous and my kale slaw!



  • 1 cauliflower head, quartered (I know it is sliced in the picture but when I remade this I found it crumbled less and was much juicier quartered!)
  • 1 tbsp harissa pasta
  • 2 tbsp extra virgin olive oil
  • 1 tsp ras el hanout
  • 1 lemon, juiced
  • Then you have the option of adding 1/2 tsp turmeric and/or 1 tsp paprika and 1/2 tsp hot chilli powder. I found adding the 2 later and omiting the turmeric was delish
  • Salt & pepper to taste



  1. Line a baking tray with foil, sprayed with non-stick cooking oil and preheat the oven to 180c
  2. Chop the cauliflower and set aside in a large bowl
  3. Mix the remaining ingredients in a small bowl to make a marinade, and pour over the cauliflower
  4. Gently toss the cauliflower in the marinade, making sure it;s all coated
  5. Leave aside for 10-15 mins to soak up the flavours
  6. Place on the baking tray, pouring over any marinate that’s left at the bottom of the bowl
  7. Bake for 20-25 mins, turning half way
  8. Plate up with any sides of your choice & enjoy!

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