Roasted Purple Cauliflower with Harissa Honey Butter
Sweet, smoky and just the right amount of spicy, this roasted purple cauliflower is an easy-to-make showstopper. Searing first builds deep flavour, while roasting keeps it tender with a slight bite. The harissa honey butter adds warmth and richness, balancing beautifully with cooling Greek yoghurt and fresh coriander. A final squeeze of lemon ties it all together–simple, striking, and packed with flavour.
- Prep Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 as a side 1x
Ingredients
Scale
- 1 medium purple cauliflower (or regular cauliflower if unavailable)
- extra-virgin olive oil
- 50g salted butter
- 1 tbsp harissa paste
- 1-2 tsp honey, to taste
- 4 tbsp thick Greek yoghurt
- small handful fresh coriander, roughly chopped, to garnish
- ½ lemon, for squeezing over
Instructions
- Heat a frying pan over medium heat and sear the cauliflower, cut side down, until browned, around 4 to 5 minutes. Flip, then transfer to the oven and roast for 15 to 20 minutes, or until tender with a slight bite. Note: if you’re US-based, please bear in mind that your produce tends to be larger than ours (I’m UK based!), so roasting time may vary.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the harissa paste and honey and cook, stirring frequently, for 1 to 2 minutes. Remove from the heat.
- To assemble, spread the Greek yoghurt onto a plate and top with the cauliflower. Drizzle over the harissa honey butter, then finish with the fresh coriander. Squeeze over some lemon then serve.