"It’s the end of winter and I try to cook as many cauliflower recipes before they’re out of season. This is a recipe my children love, especially the added pine nuts! I hope you love it too!"
Harissa Whole Baked Cauliflower
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A Note from Feedfeed
This Harissa Whole Baked Cauliflower recipe transforms a humble cauliflower into a show-stopping centerpiece, bursting with bold flavors and vibrant colors. The fiery kick of harissa paste, coupled with the smokiness of paprika and the zing of lemon and garlic yogurt. With a crispy exterior and tender interior, this cauliflower is adorned with toasted pine nuts and juicy pomegranate seeds.
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Prep time: 5mins
Cook time: 50mins
Serves or Makes: 4-6 servings
Recipe Card
ingredients
Cauliflower:
- 1 small cauliflower
- 3 tablespoons harissa paste (gluten-free)
- 1/4 cup extra virgin olive oil
- 1/2 cup parsley, finely chopped
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup pomegranate seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Sea salt and ground pepper, to taste
ingredients
Lemon and Garlic Yoghurt:
- 1 cup Greek yogurt (or dairy-free Greek yogurt)
- 2 garlic cloves, minced
- 3 tablespoons fresh lemon juice
Method
Step 1
Heat the oven at 190°C fan forced or if using the air fryer at 200°C. Line a baking tin with baking paper. Note: if using the air fryer, make sure the tin can fit into the air fryer OR place baking paper directly into the basket once it's heated.
Step 2
Remove and wash the leaves and core from the cauliflower whilst keeping the cauliflower head intact. Chop them into small bite-size pieces and place them onto the baking paper. Drizzle 2 tablespoons and season with the paprika and coriander and add a good amount of sea salt and pepper.
Step 3
Place the cauliflower head onto the leaves and drizzle the remaining oil over the top. Next, using a brush, spread the harissa paste into all the nooks and crannies of the cauliflower, making sure it is coated well. Don’t forget to coat the bottom of the cauliflower, and add more harissa and olive oil if needed. Season with sea salt and pepper.
Step 4
Place into the oven for 1 hour OR into the air fryer for 50 minutes or until reached desired tenderness. Please note: florets will be tender and stems, slightly firm with a bit of a bite.
Step 5
In the meantime, combine the yoghurt, garlic and lemon juice. Place into the refrigerator until needed. Pour pine nuts into a small pan and place on the stovetop. Continuously stirring, toast for 3-4 minutes or until lightly golden.
Step 6
Remove the cauliflower from the oven or air fryer. Spread most of the yoghurt onto a serving plate and top it with the leaves, and cauliflower head. Pour the juices from the bottom of the tray over the cauliflower. Drizzle the remaining yoghurt sauce over the cauliflower head, and top it with the parsley leaves, pine nuts and pomegranate. Serve and enjoy.