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Harissa-yoghurt whole roasted cauliflower sits on a baking tray. A small blue bowl with pomegranates sits to the side.

Harissa-Yoghurt Whole Roasted Cauliflower

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

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

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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