Roasted Harissa Cauliflower

Roasted Harissa Cauliflower

Main: Harissa Roasted Cauliflower

 

 

Method

  1. Mix harissa, oil, cumin, paprika, lemon juice, and salt into a paste.

  2. Rub all over the cauliflower, getting into crevices.

  3. Cook in Bertha at ~220–250°C

    • Place directly on rack or in a cast iron pan.

    • Roast for 25–40 mins, turning occasionally.

    • Aim for deep charring outside, tender centre.


 

Here are the individual ingredients and methods for all the sauces if you wish to make them, alternatively shop bought versions work just as well.

 

Roasted Garlic Yoghurt

Ingredients

  • 1 bulb garlic

  • 200g thick Greek yoghurt

  • 1 tbsp olive oil

  • Salt

  • Lemon zest (optional)

Method

  1. Wrap garlic bulb in foil with oil, roast in Bertha embers ~30 mins until soft.

  2. Squeeze out and mash.

  3. Fold into yoghurt with salt + lemon zest.


Smoked Paprika Tomato Sauce

Ingredients

  • 1 tin good-quality tomatoes

  • 2 cloves garlic (minced)

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp sugar

  • Salt + vinegar (to balance)

Method

  1. Cook garlic gently in oil.

  2. Add tomatoes, paprika, sugar, salt.

  3. Simmer 15–20 mins until thick.

  4. Add a splash of vinegar for brightness.


Wild Garlic Pesto

Ingredients

  • Handful wild garlic leaves

  • 30g nuts (hazelnuts or almonds)

  • 30g Parmesan

  • Olive oil

  • Lemon juice

  • Salt

Method

Blend to a loose pesto consistency.


Balsamic Glazed Pomegranate Seeds

Ingredients

  • Seeds from 1 pomegranate

  • 2 tbsp balsamic vinegar

  • 1 tsp honey

Method

  1. Reduce balsamic + honey in a pan until syrupy.

  2. Toss through pomegranate seeds (lightly warmed, not cooked).


Seeds & Nuts

  • Toasted:

    • Pumpkin seeds

    • Pine nuts

    • Crushed hazelnuts or almonds

Toast in a pan or in Bertha briefly until fragrant.


Assembly (Key for impact)

  1. Spoon smoked tomato sauce onto plate as base.
  2. Place whole roasted cauliflower on top.
  3. Dollop and drag roasted garlic yoghurt.
  4. Spoon over wild garlic pesto.
  5. Add more smoked tomato sauce
  6. Scatter nuts & seeds generously.
  7. Finish with balsamic pomegranate seeds.
  8. Final drizzle: olive oil + pinch of flaky salt.


Pro Tips (Bertha-specific)

  • Let flames die to embers before roasting → better control, deeper flavour.

  • Add a chunk of hardwood for a subtle smoke hit mid-cook.

  • Slight charring = essential for contrast against yoghurt.

Back to blog