Harissa roasted cauliflower

Middle Eastern style roasted cauliflower with yoghurt and quick pickled red onion. Can use any style of harissa - I used rose smoked harissa. Good for a sharing starter or a main for 1

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Step 1

Preheat oven to 200 Celsius. Rub the olive oil and harissa in to the cauliflower florets.

Step 2

Place on to a single layer baking sheet and roast for 30 minutes

Step 3

Whilst roasting, pickle the onion. Heat the water, vinegar and sugar in a saucepan over and medium heat. Add a pinch of sauce. Heat for a few minutes

Step 4

Pour this pickling solution over the red diced onion and leave for 20-30 minutes

Step 5

Mix the pouring yoghurt with the tsp of cumin and season with salt

Step 6

Put the yoghurt on the bottom of the serving dish, spoon over the cauliflower once slightly cooled

Step 7

Scatter with the diced onion drained of the pickling solution