Harissa Honey Roast Cauliflower

Ingredients

• 1 large Cauliflower, cut into florets about the size of a golf ball
• 3 tbsp Olive oil
• 3 tbsp Harissa paste, divided; heat varies by brand
• 2 tbsp Runny honey
• 1 tbsp Lemon juice
• 1 tsp Ground cumin
• ½ tsp Fine salt
• 120 ml (½ cup) Thick Greek yoghurt
• 1 small Garlic clove, finely grated
• 28 g (1 oz) Pistachios or almonds, roughly chopped
• Small handful Mint or parsley leaves, torn

You’ll need: Large baking tray, Baking paper

Method

1. 1

   Heat the oven. Heat the oven to 220°C (425°F) and line a large baking tray with baking paper.

2. 2

   Season. In a large bowl, whisk the oil, 2 tbsp of the harissa, the cumin and the salt. Add the cauliflower and toss until coated, then spread out in a single layer on the tray with space between the florets.

3. 3

   Roast. Roast for 25 minutes, turning once, until golden and tender at the edges.

4. 4

   Glaze. Stir the honey, lemon juice and remaining harissa together, drizzle over the cauliflower and toss. Roast for 5 to 8 minutes more, until sticky and dark at the edges. Watch closely, as the honey can burn.

5. 5

   Serve. Stir the garlic into the yoghurt with a pinch of salt and spread on a platter. Pile the cauliflower on top and finish with the nuts and herbs.