Recipe

Whole Roasted Cauliflower with Harissa Yoghurt & Herb Oil

Name: Whole Roasted Cauliflower with Harissa Yoghurt & Herb Oil
Yield: 4
Ingredients: 1 large cauliflower, outer leaves removed, trimmed at the base so it sits flat; 4 tbsp olive oil; Sea salt and black pepper; For the yoghurt: 300g thick Greek yoghurt; For the yoghurt: 2 tbsp harissa paste; For the yoghurt: juice of ½ lemon; For the yoghurt: sea salt; For the herb oil: large bunch flat-leaf parsley (50g leaves); For the herb oil: 100ml good extra virgin olive oil; For the herb oil: sea salt; To finish: 50g flaked almonds, toasted; To finish: lemon wedges

A whole cauliflower roasted at high heat until the outside is deeply caramelised and the inside completely tender, served on a pool of spiced yoghurt with herb oil and toasted almonds. A vegetarian centrepiece that holds its own.

Serves 4

Ready in 1 hr 15 min

Keeps 2 days fridge. Reheat in oven. Best eaten same day.

Level Easy

1 large cauliflower, outer leaves removed, trimmed at the base so it sits flat
4 tbsp olive oil
Sea salt and black pepper
For the yoghurt: 300g thick Greek yoghurt
For the yoghurt: 2 tbsp harissa paste
For the yoghurt: juice of ½ lemon
For the yoghurt: sea salt
For the herb oil: large bunch flat-leaf parsley (50g leaves)
For the herb oil: 100ml good extra virgin olive oil
For the herb oil: sea salt
To finish: 50g flaked almonds, toasted
To finish: lemon wedges

A whole cauliflower requires patience and high heat. At moderate temperatures, the outside softens before it can caramelise, and the result is pallid and slightly sulphurous. At 220°C on a high shelf, the exterior develops a deep brown crust and nutty flavour while the interior steams to a creamy, almost custardy texture. The total cooking time is 55–65 minutes, and the cauliflower is done when a metal skewer passes through the very centre — the core, not just the outer florets — with no resistance at all. A firm core means more time is needed, regardless of how good the outside looks.

Method

Preheat the oven to 220°C (200°C fan). Bring a large pot of well-salted water to the boil. Carefully lower the whole cauliflower into the water, trimmed-base down. Blanch for 8 minutes — this pre-cooks the dense inner core so it becomes fully tender during roasting. Remove, drain, and allow to steam dry on a rack or board for 5 minutes.

Rub the cauliflower all over with olive oil, working it into any crevices between the florets. Season very generously with salt and pepper over the entire surface. Place upright in a roasting tin, supported if needed by pressing it gently to sit level.

Roast on the high shelf for 50–60 minutes, basting once or twice with the oil in the tin. The cauliflower is ready when it is very deeply caramelised and almost charred in places on the outside, and a metal skewer passes through the very centre — the stalk, the innermost core — with no resistance at all. If there is any firmness at the centre, it needs more time. The outside looking done is not enough.

While the cauliflower roasts, make the harissa yoghurt. Stir together the Greek yoghurt, harissa paste, lemon juice and a generous pinch of salt until combined. Taste — it should be noticeably spicy, tangy, and well-seasoned. The heat level of harissa varies significantly between brands; add more or less to suit. Set aside at room temperature.

Make the herb oil. Blanch the parsley leaves in boiling water for 30 seconds, drain, and refresh in cold water immediately. Squeeze thoroughly dry. Blend with the extra virgin olive oil and a pinch of salt until very smooth and bright green. Pass through a fine-mesh sieve for a polished result. Set aside.

To assemble: spoon the harissa yoghurt generously onto a large round plate or platter — spread it into a wide pool. Place the whole roasted cauliflower in the centre, upright. Drizzle the herb oil over and around the cauliflower. Scatter the toasted flaked almonds over the top. Bring to the table as a centrepiece with lemon wedges alongside, and carve into wedges at the table.

✦ Chef's note

This dish works as a vegetarian centrepiece that doesn't feel like a compromise — the deeply caramelised cauliflower has enough presence and visual drama to hold the table. The blanching step is the difference between a cauliflower that is fully tender at the centre and one that is well-browned outside but still firm inside; don't skip it. The herb oil and harissa yoghurt can both be made a day ahead. A drizzle of pomegranate molasses over the finished dish in place of the herb oil is excellent for a more Middle Eastern direction. The same roasting method works on romanesco or Hispi cabbage (whole, halved, roasted cut-side down until charred) with the same results and the same sauces.