Harissa-yoghurt whole roasted cauliflower sits on a baking tray. A small blue bowl with pomegranates sits to the side.
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Recipe and text by Katy Beskow.

Turn the ordinary into the extraordinary with this golden, jewelled harissa-yoghurt whole roasted cauliflower. This is the perfect way to impress a crowd, with minimal effort on your behalf. Rose harissa infuses the soy yoghurt with chillies and a subtle hint of sweet rose and is a wonderful addition to your pantry. I like to serve this with roasted vegetables or a leafy green salad.

For a more substantial meal, simply add 300g canned chopped tomatoes, 300g canned chickpeas (drained and rinsed) and 1 teaspoon of rose harissa paste to the base of the tin or dish for the final 15 minutes of cooking time.

Rose harissa is a spicy and flavoursome paste popular in Northern Africa. It is made mainly from chillies, capsicums, garlic, salt, olive oil and rose petals. It’s available from supermarkets and online grocers. If rose harissa isn’t available, you can substitute with harissa paste made without rose petals.

Harissa-Yoghurt Whole Roasted Cauliflower

Prep Time 15 minutes
Cook Time 1 hour
Course Side Dish
Servings 4


  • 1 tablespoon sunflower oil
  • 8 heaped tablespoons unsweetened soy yoghurt
  • 1 tablespoon rose harissa paste see note
  • 1 large cauliflower tough stem and leaves removed
  • seeds from 1 ripe pomegranate
  • 2 tablespoons shelled pistachios roughly chopped
  • generous pinch of sea salt and black pepper


  • Preheat the oven to 200°C.
  • In a large bowl, mix together the sunflower oil, yoghurt and rose harissa paste until combined.
  • Dip the whole cauliflower into the yoghurt mix, turning to coat all surfaces, including the sides and the base.
  • Place the coated cauliflower in a roasting tin or ovenproof casserole dish, then spoon over any remaining yoghurt mix. Cover with a sheet of foil or a lid and bake in the oven for 45 minutes.
  • After 45 minutes, carefully remove the foil or lid and bake for a further 15 minutes until golden brown.
  • Remove from the oven and scatter over the pomegranate seeds and chopped pistachios. Season generously with sea salt and black pepper and serve hot.


This is an edited extract from Five Ingredient Vegan on a Budget by Katy Beskow published by Hardie Grant Books $39.99 and is available in stores nationally.
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