Roasted Harissa Cauliflower Bowl
Morocco's viral plant-based bowl — whole cauliflower florets roasted at high heat with harissa paste until deeply charred and caramelised, served over Moroccan-spiced couscous with chickpeas, pomegranate, mint, toasted almonds and a preserved lemon yoghurt drizzle.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Toss cauliflower florets with harissa, olive oil, honey, cumin and paprika. Roast at 230°C/445°F for 25–30 minutes until the edges are deeply charred and caramelised.
About 5 min
Couscous: pour boiling stock over; cover 5 minutes. Fluff and season.
About 14 min
Mix preserved lemon yoghurt: stir chopped preserved lemon rind and garlic into Greek yoghurt. Season.
About 14 min
Warm chickpeas in the remaining harissa and olive oil from the cauliflower pan.
About 14 min
Assemble: couscous → chickpeas → roasted harissa cauliflower → pomegranate → almonds → mint. Drizzle preserved lemon yoghurt generously.
About 3 min
Nutrition per serving (estimate)
- Calories
- 440
- Protein
- 18 g
- Carbs
- 60 g
- Fat
- 14 g
- Fibre
- 12 g
- Sugar
- 10 g
- Sodium
- 660 mg
Contains: nuts
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Recipe by Boon Tools.