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Harissa-roasted cauliflower with beetroot yoghurt and candied walnuts
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Elevate your salad with spicy roasted cauliflower, creamy beetroot yogurt, and sweet candied walnuts - a vegetarian delight!
Ingredients:
  • 1 cauliflower, leaves intact
  • 20.00 ml harissa paste, plus extra, to serve
  • 36.40 gm olive oil
  • 85g (1/3 cup) walnuts
  • 12.00 gm sesame seeds
  • 9.00 gm sugar
  • 200g tub gluten-free beetroot dip
  • 200g (3/4 cup) Greek-style yoghurt
  • 82.50 ml fresh continental parsley leaves
  • 80g marinated goat’s feta, oil reserved
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Slice cauliflower into 1.5cm thick slices and place on the tray. Mix harissa and 1 tbs oil in a bowl. Brush over cauliflower, season, and roast for 45 minutes until tender and slightly charred.
  • Heat the remaining tablespoon of oil in a frying pan over medium heat, cook walnuts while stirring until golden for 2-3 minutes. Add sesame seeds and sugar, continue cooking and tossing until sugar caramelizes. Remove from heat.
  • Spread the beetroot dip on a large serving plate. Top with cauliflower slices and dollop with yoghurt. Sprinkle with candied walnuts, parsley, and feta. Drizzle extra harissa over the feta. Finish by drizzling some reserved feta oil over the salad before serving.

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