Whole Harissa Roasted Cauliflower with Pomegranate Seeds

Time: 1 hour(s), 30 mins
Serves: 4
Tags: Gluten Free, Healthy, Vegetarian


This Whole Harissa Roasted Cauliflower recipe comes exclusively to us courtesy of food blogger SimplyFoodbyMandy. The simple but flavour-packed harissa and yogurt paste mix coats the cauliflower in a blanket of flavour that really soaks into the cauliflower whilst it is cooking. Simply delicious!
“If you haven’t tried roasted cauliflower, then you absolutely must. Cauliflower takes on a spicy flavour well and, when roasted, it has a lovely nuttiness about it.”


  • 1 Cauliflower
  • 2 tbsp Rose Harissa Paste
  • 1 tbsp Natural Yogurt
  • 1 Garlic Clove, crushed
  • 0.25 Lemon, juice only
  • 1 tbsp Pomegranate Seeds
  • Olive Oil
  • Sea Salt & Ground Black Pepper, to season
  • Tin Foil


  1. Pre-heat the oven to 210°C.
  2. Trim the cauliflower so that is can sit flat and place on a baking tray.
  3. Mix the harissa paste, yogurt, garlic and lemon juice together in a small bowl, then coat the cauliflower with the mixture. Season generously and drizzle with a little olive oil.
  4. Cover the cauliflower with foil and roast for 55 minutes.
  5. Remove the foil and roast for another 30 minutes.
  6. Serve immediately, garnished with a spoonful of natural yogurt and a sprinkle of pomegranate seeds.

Top Tip

Enjoy your harissa roasted cauliflower with a fresh and zingy salad or alongside flavour-packed cous cous!

You can find out more about SimplyFoodbyMandy by visiting her Instagram and popping onto her website!

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