Whole baked cauliflower with harissa

Prep 0 h : 0 m
Cook 4 h : 30 m


  • 1 cauliflower (800g), trimmed

    For the marinade, mix:

    1 tbsp olive oil

    Salt and pepper, to taste

    1/2 tsp finely chopped garlic

    1 tsp cumin powder

    1 tbsp harissa paste

    For the topping, mix

    2 tbsp pomegranate arils

    100g yogurt, whisked

    Salt, to taste

    1 tbsp chopped parsley

    Cumin powder, a pinch


  • Mix cauliflower with the marinade and refrigerate for at least 4 hours. Preheat oven to 160°C. Place cauliflower on a baking tray and bake for 30 mins or until cooked through and golden brown. Drizzle the topping over and serve.

    Recipe by Chef Jawad Munshi,Sofitel Dubai The Palm Resort - Spa