Nargisse Benkabbou's harissa-roasted cauliflower on turmeric yogurt recipe
Chef Nargisse Benkabbou shares her delicious roasted cauliflower recipe with us, featuring layers of Moroccan-inspired flavour and texture that make it a star side for Nargisse's spiced chicken dish – see below for recipe. Presented on a layer of turmeric yogurt, it's a feast for the eyes too – so easy, so impressive!
See method- Serves 6
- Takes 35 mins
- 224 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 40ml olive oil
- 3 tbsp harissa paste
- 1½ tbsp clear honey
- 1½ tsp sweet paprika
- 1½ tsp ground cumin
- 2 cauliflowers (720g), cut into 6 steaks or broken into florets
- 80g pack pomegranate seeds
- 3 tbsp chopped nuts of your choice (pistachios, almonds, walnuts)
For the turmeric yogurt
- 250g Greek yogurt
- 15g fresh coriander, finely chopped
- 15g fresh parsley, finely chopped
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- 1 tsp ground turmeric
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Shop ingredientsEach serving contains
- Energy
- 935kJ 224.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 14.9gProtein 6.6gFibre 3.5g
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- Preheat the oven to gas 7, 220°C, fan 200°C. In a large bowl, combine the oil, harissa, honey, 4 tbsp water, the paprika, cumin and a pinch of salt. Add the caulifl ower and use your hands or two large spoons to mix, making sure that each piece is fully coated in the harissa mixture.
- Arrange the cauliflower in 1-2 baking tins lined with baking paper. Roast for 25-30 mins until tender and lightly charred.
- Meanwhile, in a bowl, combine the turmeric yogurt ingredients with a pinch of salt.
- Spread the yogurt onto a serving dish and top with the roasted cauliflower. Scatter with the pomegranate seeds and nuts.
- Tip: Try serving with Nargisse's spiced chicken meatballs.
- See more Cauliflower recipes
