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Whole Baked Moroccan Cauliflower

Serves 4 or 6 side serves.

Prep time: 20 minutes | Cooking Time: 1 hour & 15 minutes.



    1. Preheat the oven to 200 degrees

    2. Trim the cauliflower of any damaged leaves. I like to keep a few on for aesthetics as they look cool once charred and also provide a little pocket to catch juices. Give the cauliflower a good rinse.

    3. In a pot of boiling water, blanch the cauliflower for 12 to 15 minutes, turning halfway.

    4. Remove from pot and let steam/cool for 10 minutes.

    5. Place the olive oil, harissa, and lemon zest in a bowl, season with salt and pepper, and stir. Pour half the mixture over the top of the cauliflower, and using your hands, rub it all over or apply with a pastry brush.

    6. Place on a baking tray and pop in the oven for 20 minutes.

    7. Remove cauliflower from the oven and baste again with the remaining harissa mixture. Return to the oven for another 20 minutes.

    8. When the Whole Baked Cauliflower is crispy and golden, remove it from the oven and drizzle over the juice of the pomegranate, reserving the seeds for garnish. Place the cauliflower back in the oven for 10 minutes, and remove.

    9. Let it rest for a few minutes before garnishing with yoghurt mix, pomegranate seeds, seed mix nuts, and sprinkling over the fresh herbs—season with salt and pepper before serving in the centre of the table.


This is a big concept for young children or children of any age, so you could reduce/remove harissa for a mild curry paste and serve it deconstructed alongside a safe food for the young ones. Get the older kids involved with roasting the cauliflower. It looks pretty impressive and fun to create with the kids.

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