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Golden whole roasted cauliflower on top of lentils, broccoli, capers and chilli sauce just off to the side.

Whole Roasted Cauliflower

  • Author: JPLongland
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 3 1x


Sometimes you’ve got to let the vegetables be the star of the show, and today is one of those occasions. This whole roasted cauliflower is a hit for a light evening meal.



Roasted Cauliflower

  • 1 medium-sized cauliflower
  • 1 tbsp harissa paste
  • 1 tbsp olive oil
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • 1 tsp salt
  • 1 tsp freshly ground pepper

Tomato Sauce

  • 2 shallots
  • 3 garlic cloves
  • 4 sundried tomatoes
  • ½ tbsp harissa paste
  • 300 g chopped tomatoes


  • 25g flaked almonds
  • 2 tbsp olive oil
  • 230 g broccoli – I used purple sprouting broccoli here, but any variety will work.
  • 2 shallots
  • 3 garlic cloves
  • 1 red chilli
  • 400 g cooked green lentils
  • 20 g capers (finely chopped)
  • juice of half a lemon



1. Preheat oven to 200 degrees Celcius. Combine harissa, olive oil, onion and garlic powder, salt and pepper – brush over cauliflower. Place cauliflower on a baking tray and bake for 45 minutes.

2. In a small saucepan, over medium heat, add finely chopped shallot and garlic and cook for a couple of minutes until soft and fragrant. Stir in the harissa paste and sundried tomatoes and cook for another 90 seconds before adding the chopped tomatoes, stirring and reducing the heat to low. When the contents come to a simmer, blend to a smooth sauce using a stick blender. Leave the sauce on low heat until ready to serve.

3. Toast flaked almonds in a dry frying pan over medium heat, until they are golden and fragrant. Remove from pan and set aside.

4. Heat 1 tbsp olive oil in a saute pan over medium heat, add the broccoli and stir fry for 3 minutes. Carefully add 2 tbsp water, cover for 2 minutes. Remove the lid and stir the broccoli until all the water has evaporated and the broccoli is tender. Remove from pan and set aside.

5. Add another tablespoon of olive oil to the pan. Add the garlic, shallot and chilli and cook for around 2 minutes until soft. Add the cooked lentils – and fry for 8 minutes. Add a couple of tablespoons of water if the lentils stick to the bottom of the pan. Stir in almonds, broccoli, capers and lemon juice.

6. Plate lentils on the bottom of a large plate, place the roasted harissa cauliflower on top and serve with sauce over the top.


  • Category: Dinner
  • Method: Oven + Stove Top
  • Cuisine: Vegan