Moroccan · Main course
Harissa Roasted Cauliflower Grain Bowl
Whole cauliflower florets roasted in harissa until charred and sweet crown this modern grain bowl, piled onto herbed couscous or freekeh with yoghurt, chickpeas and a shower of herbs and nuts. It is the kind of vibrant, spice-forward vegetarian plate that fills contemporary Marrakech lunch spots, showing off harissa's smoky heat.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 large cauliflower, in florets
- 2 tbsp harissa paste
- 4 tbsp olive oil
- 250 g couscous or cooked freekeh
- 400 g cooked chickpeas
- 200 g thick yoghurt
- Small bunch parsley and mint, chopped
- 40 g toasted almonds, chopped
- Juice of 1 lemon
- Salt
Method
- 1
Roast the cauliflower
Toss the florets with the harissa, half the oil and salt and roast at 210°C for 25–30 minutes until charred at the edges and tender.
- 2
Prepare the grains
Steam the couscous or warm the freekeh, then fold through the remaining oil, lemon juice, herbs and chickpeas.
- 3
Build the bowls
Spoon the herbed grains into bowls and spread a layer of yoghurt alongside.
- 4
Top
Pile on the harissa cauliflower and scatter with toasted almonds and extra herbs.
Chef's tips
- Roast the cauliflower hot so it chars and caramelises rather than steaming pale.
- The cool yoghurt is essential to balance the harissa heat — do not skip it.
- Toast the almonds for crunch and a deeper flavour against the soft cauliflower.
Frequently asked questions
How spicy is it?
It depends on your harissa. Two tablespoons gives a warm, definite heat tempered by the yoghurt. Use less, or a milder harissa, for a gentler bowl.
Can I make it vegan?
Yes. Swap the dairy yoghurt for a thick plant yoghurt and check your harissa is vegan. The rest of the bowl is already plant-based.