Vegan roasted cauliflower recipe | House & Garden

Turn the ordinary into the extraordinary with this golden, jewelled roasted cauliflower. Rose harissa infuses the yoghurt with chillies and a subtle hint of sweet rose, and is a wonderful addition to your pantry. I like to serve this with citrus tabbouleh, roasted vegetables or a leafy green salad.

Ingredients

  • 1 tbsp sunflower oil
  • 8 heaped tbsp unsweetened soya yoghurt
  • 1 tbsp rose harissa paste
  • 1 large cauliflower, tough stem and leaves removed
  • Seeds from 1 ripe pomegranate
  • 2 tbsp shelled pistachios, roughly chopped
  • Generous pinch of sea salt and black pepper

Method

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. In a large bowl, mix together the sunflower oil, yoghurt and rose harissa paste until combined.
  3. Dip the whole cauliflower into the yoghurt mix, turning to coat all surfaces, including the sides and the base.
  4. 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.
  5. After 45 minutes, carefully remove the foil or lid and bake for a further 15 minutes until golden brown.
  6. Remove from the oven and scatter over the pomegranate seeds and chopped pistachios. Season generously with sea salt and black pepper and serve hot.

Tip: For an impressive Sunday lunch, simply add 300g (10oz) canned chopped tomatoes, 300g (10oz) canned chickpeas (garbanzo beans), 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.

A recipe from Five Ingredient Vegan by Katy Beskow (Quadrille). Buy the book here.

Vegan roasted cauliflower recipe | House & Garden