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Cauliflower offers fibre, vitamin C, and folate with very few calories.
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Extra Virgin Olive Oil contributes healthy fats (mostly monounsaturated).
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Harissa powder and lemon bring antioxidants and bold flavour with no added calories.
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Greek yoghurt adds protein and creaminess, while also helping cool the spice.
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Pomegranate molasses contributes a touch of sweetness and tang, along with some natural sugar.
Vegetable, Side, Dinner, Lunch
Infused with lemon zest, harissa spice, and a touch of pomegranate molasses, this golden-roasted cauliflower is both fiery and fresh. Finished with a cooling drizzle of Greek yoghurt and a scatter of fragrant herbs, it’s the perfect centrepiece for a plant-based feast or a standout side dish. With minimal prep and maximum flavour, this recipe proves that vegetables can absolutely steal the show.
Ingredients
- 1 whole cauliflower
- 3 tbsp extra virgin olive oil
- 1 lemon juiced & zested
- 3 stems of coriander
- 2 tbsp harissa powder
- Drizzle of pomegranate molasses
- Salt to taste
- Pepper to taste
- 1 cup Greek yoghurt extra for drizzle
Method:
- Add the lemon, yogurt, harissa powder, olive oil, herbs, salt, pepper and pomegranate molasses to a bowl and mix well.
- Drizzle the dressing over the cauliflower. Add, salt, pepper and extra harissa powder
- Place in the preheated oven. Cook for 10-15 minutes or until the cauliflower is golden brown.
- Remove from the oven. Drizzle with yogurt, pomegranates, and herbs. Serve immediately.