Harissa spiced whole roasted cauliflower recipe

Method

1. Preheat the oven to gas 4, 180°C, 200°C fan. Cut off the base of the cauliflowers so they sit flat, then remove all the outer green leaves and place them into a baking dish/tin. Place the coconut oil into a small pan and heat until liquid, then add the 5 tsp of the harissa paste and 2 tsp of the ras el hanout. Season well with salt and freshly ground black pepper. Brush all over the cauliflower using a pastry brush, then place into the oven and roast for 35 mins.
2. Meanwhile, toss the potatoes with the oil and remaining 1 tsp harissa paste. After the cauliflower has roasted for 10 mins, add the potatoes to the pan and roast for a further 25 mins.
3. To make the mint chopped salad, place the cucumber, mint, pomegranate, remaining 1 tsp ras el hanout, white wine vinegar and half of the lemon zest in a bowl and toss together.
4. Remove the cauliflower and potatoes from the oven once the potatoes are crisp and the cauliflower is tender and you're able to easily stick a knife all the way through. Scatter the remaining lemon rind over the cauliflower to serve and serve in slices, reserving two generous ones for leftovers, with the mint salad and potato wedges.

• Cook once, eat twice tip: Use leftovers from this recipe for our Roast cauliflower spiced tomato pasta.

• See more Plant-based recipes.