Moroccan Cauliflower with Harissa & Tahini Honey

Serves 4-6
Time 1 hour



4 tbsp extra-virgin olive oil, divided

Pinch salt

1 head cauliflower, leaves trimmed 

Freshly ground black pepper


Spice Mix 

1 tbsp toasted сumіn ѕееdѕ 

1 tbsp toasted fеnnеl ѕееdѕ 

2 tbsp toasted соrіаndеr seeds 


Tahini honey 

2 tbsp tahini

2 tbsp honey

1 lemon, juice



2 tbsp spice mix 

2 x red рерреrѕ, roasted and cleaned (from a jar) 

5 garlic сlоvеѕ 

400g tinned chopped tomatoes, drained 

4 spring onions 

2 tsp dried сhіllі flаkеѕ 

2 rеd chillies, tops removed  

1 bunch coriander

1 bunch flat leaf parsley 

Salt & pepper


To serve

1 tbsp currants

1 tbsp cranberries

pinch chilli

1 tbsp pine nuts

2 stems mint, leaves picked

2 stems coriander, leaves picked 


Preheat the oven to 200°C.

Grind all of the spices for the spice mix. 

Mix all of the ingredients for the tahini honey until combined. 

Pour tahini honey over the cauliflower, season with salt, pepper and a pinch of spice mix and a drizzle of extra virgin olive oil. Place in the oven and roast for 25 minutes, or until tender and golden brown. Remove from the oven and allow to cool slightly. 

Combine all the ingredients for the harissa in a food processor. Pour into a saucepan and simmer for 30 minutes. Stir through ¼ cup of extra virgin olive oil. 

Remove the cauliflower from the tray and place on your serving platter, pour over any juices from the tray over the cauliflower. Spoon the harissa over the cauliflower top with pine nuts, cranberries, raisins, mint, coriander and chilli to serve.