Roasted Harissa Cauliflower

Caramalised cauliflower along with hot chilli peppers, pumpkin seeds and almond hummus create the perfect balance of spicy, creamy, crunchy, and tangy in this North African-inspired dish. 


Prep: 40 mins | Cook: 45 mins | Serves: 4

Cauliflower takes on all hosts of flavours and works especially well with vibrant, spicy flavours, like harissa. This North African hot chilli paste adds colour and fiery flavours to any dish. It’s made by combining roasted red peppers, crushed garlic and tomato paste with an aromatic blend of caraway, coriander and cumin seeds. 

Our Almond Hummus adds an irresistible creaminess to each bite and balances out the spicy harissa. If you make too much hummus, the leftovers will keep in the fridge for up to 7 days and make for a healthy snack to munch on throughout the week. 

You can serve the whole roasted cauliflower as a vegan main or use it as a side to break up heavier, richer dishes on the table. Just be sure to allow enough time to roast the cauliflower so that the florets are properly charred and crispy around the edges; the caramelization imparts a smoky-sweet flavour that lifts the dish. 

Tip: Harissa is a shortcut ingredient to fast flavour, but no two jars are alike. Taste first—if it seems too spicy, use less. You can always add more once the cauliflower is cooked.



  • 1 whole cauliflower head
  • 2 tbsp harissa
  • 2 tbsp Almo Crème
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • Salt and pepper
  • Pumpkin seeds

Almond Hummus

  • 1 cup chickpeas, soaked in water 5-6 hours to soften
  • 2-3 tbsp Almond Crème
  • 1-2 tbsp Almo Milk
  • 1 tbsp lemon juice
  • 1 tsp sea salt

Harissa Oil

  • 1 tsp harissa 
  • 4 tbsp extra virgin olive oil


  1. Preheat the oven to 220°C and line a baking tray with foil. 
  2. In a small mixing bowl, whisk together harissa paste, lemon juice, garlic powder and Almo Crème to form a smooth paste. Slather harissa paste over cauliflower, so it covers the entire surface in a thick layer; season generously with salt. 
  3. Roast cauliflower until the florets are tender and browned, about 40–45 minutes. Set aside to cool.
  4. While the cauliflower cooks, prepare hummus and harissa oil. To create Almo Hummus, combine all ingredients in a food processor and blend until the mixture is silky smooth, about 2 minutes. Taste and adjust seasoning to your liking.
  5. To create harissa oil, combine one teaspoon of harissa with four tablespoons of extra virgin olive oil in a small mixing bowl and stir to combine. 
  6. Spread Almo Hummus across a serving plate and mound with cauliflower. Serve with a drizzle of harissa oil and a decent sprinkle of pumpkin seed crumb.