Main
Festive Harissa Cauliflower
A bold, beautiful vegetarian showstopper that brings colour, spice, and warmth to your Christmas table. This roasted cauliflower is brushed with Bart’s Harissa Paste for gentle heat and aromatic depth - the perfect alternative to a nut roast and a dish that even meat-eaters will love.
Method
- Preheat the oven to 190°C (fan) / 200°C (conventional).
- Place the cauliflower on a roasting tray and brush the harissa paste all over — working it right into the florets and under the outer leaves for maximum flavour.
- Scatter the onion wedges, cranberries, walnuts, and cumin seeds around the tray. Drizzle with oil and season with a pinch of salt.
- Roast for about 1 hour, or until the cauliflower is tender and golden, and the outer leaves are crisp and caramelised.
- Spoon some butternut squash purée onto a serving platter and place the roasted cauliflower on top. Garnish with the roasted onions, cranberries, and walnuts.
- Finish with a sprinkle of fresh coriander for a burst of colour and freshness.
