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Rose harissa cauliflower with tabbouleh






1 cauliflower, leaves removed and stem trimmed flat

30g of rose harissa spice

1 tbsp rapeseed oil

Sea salt and pepper

200g bulgur wheat

2 tomatoes, deseeded and chopped

1 small packet of flat leaf parsley, leaves finely chopped

1 small packet of coriander, leaves finely chopped

1 small packet of mint, leaves finely chopped

2 spring onions, finely sliced

½ cucumber, halve deseeded and dice into 1/2cm cubes

1 lemon, zest and juice

1 tbsp olive oil

50g soya yoghurt

30g tahini

10g honey

½  lemon, zest and juice


Preheat the oven to 180°C

Sit the prepared cauliflower on a roasting tray

Combine the harissa paste with 1 tbsp of oil and then brush the cauliflower with half of the paste and place it into the preheated oven

Roast until a skewer can be pressed through the core (approx. 30 minutes) or until it is tender and starts to char slightly (turn down the oven if it starts to colour too much)

Remove the cauliflower from the oven and brush with the remaining harissa, rest for a minimum of 5 minutes

Cook the bulgur wheat according to pack instructions, fluff with a fork and leave to cool

Combine the tomatoes, parsley, coriander, mint, spring onion, cucumber, lemon, 1 tbsp of olive oil and bulgur wheat

Next whisk the soya yoghurt, tahini, honey and lemon juice until smooth and season with salt

To serve cut a wedge of the cauliflower and add some tabbouleh and tahini yoghurt