Any ingredient can be turned into a flavour bomb with spices

Harissa turns a rather bland cauliflower into a satisfying main dish when roasted and put between crusty toasted bread and served with a side of lemony sumac yoghurt. Coriander leaves add the final touch of flavour and freshness making this an overall beautiful eating experience.

Vegan version

To make this dish vegan simply substitute yoghurt for vegan yoghurt

Harissa Roasted Cauliflower Toast

To learn more about Harissa and its uses, click here

To learn more about Sumac and its uses, click here:

Sumac substitute – If you can’t find sumac for this recipe, substitute by grating the rind of 1/2 lemon.

Harissa Cauliflower Toast with Sumac Yoghurt

Print Recipe

Harissa rubbed cauliflower roasted until soft and served alongside sumac yogurt and crunchy Turkish bread.

Author: Flaevor
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 30 minutes
Yield: 2 1x
Category: Vegetarian
Method: Oven Roasting
Cuisine: Modern Fusion

Ingredients

Scale

1 whole medium cauliflower head
2 Tbsp harissa paste or ground powdered harissa spice
Olive Oil
Sea salt
250ml yoghurt or vegan yoghurt
1 heaped tsp sumac
Crusty Bread (preferably Turkish bread)
Coriander leaves for garnish

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Instructions

Preheat oven to 200°C / 180°C fan-Forced.
Mix yoghurt and sumac then refrigerate until needed.
Chop cauliflower into small florets. Rub with olive oil and harissa. Sprinkle with salt and roast for 20 – 25 minutes or until cooked through.
Lightly toast bread and drizzle with olive oil and a light sprinkling of sea salt
Serve harissa cauliflower alongside toast and yoghurt. Garnish with coriander.