Recipe Laura Bakhtiarian | Photos Naomi Giatas
Who knew a simple vegetable could look THIS good? It’ll turn even the fussiest eaters into die-hard cauliflower fans!
Time 1 hour 5 minutes
Serves 4–5
Ingredients
- 1 small Foodland Cauliflower head, leaves and stalks removed
- 1 lemon
- 1 clove garlic, finely grated
- 280g plain full-fat Greek yoghurt
- 1 tbsp extra virgin olive oil
- Flaky salt, to taste
- 2 tbsp unsalted butter, melted
- 40g mild harissa paste
- Fresh parsley, chopped, for garnish
- Toasted pinenuts, to garnish
Method
- Fill a large saucepan with a lid with at least 3 centimetres of salted water and bring to a boil. When selecting your pot, make sure it will fit the whole cauliflower inside!
- Carefully lower the cauliflower into the pot, cover with the lid and cook for 3 minutes. Remove the cauliflower from the pot and set aside to drain and dry for 5–10 minutes. Pat any excess water off using a sheet of paper towel.
- Make the harissa glaze by combining butter, lemon juice, harissa paste and honey in a small bowl. Taste and season with salt if needed. Set aside.
- Meanwhile, heat the oven to 220°C (fan-forced). Place the cauliflower in an oiled, deep roasting tray. Coat the cauliflower in a layer of half the harissa butter glaze and then place in the oven to bake for 20–25 minutes until golden brown, including a few charred spots.
- Brush the head with the remaining harissa mixture and then bake for another 5 minutes.
- Remove from the oven and sprinkle with flaky salt, then allow to cool for 5 minutes before serving. Brush the glaze in the bottom of the pan over the cauliflower before serving.
- Combine the garlic and yoghurt, then dollop and spread on a serving plate. Carefully set the cauliflower on top of the yoghurt, garnish with fresh parsley and pinenuts, and drizzle with any remaining harissa glaze from the bottom of the pan.
We used: Fresh Foodland cauliflower
Sometimes, we all just need a few more veggies in our lives! A whole roasted cauliflower is the perfect way to turn a simple vegetable into the star of the meal — it’s as impressive as it is easy. You’ll always find the freshest produce at your local Foodland.
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