Harissa Roasted Cauliflower with Moroccan Medley Couscous, Pomegranate and Rose Petals

This simple-to-make veggie/vegan dish looks beautiful on the plate and is even better to eat – it’s perfect for a special lunch or dinner for two. A staple of Middle Eastern cuisine edible rose petals add a delicate aromatic flavour and they’re now readily available from supermarkets.


Preheat the oven to 240C / 220C Fan / Gas 9.

Bring a large pan of water to the boil. Trim most of the leaves from the cauliflower and carefully lower the whole cauliflower into the water. Boil for 5-7 minutes until part-cooked but still al dente.

Mix the oil, butter and harissa paste together in a small bowl.

Sit the cauliflower onto a baking tray and smoother with the Harissa butter. Bake for 10-12 minutes until lightly charred and the edges are beginning to blacken.

Mix the yoghurt, tahini and lemon juice together in a small bowl. Add a splash of water if required – you want a consistency that just runs off the spoon.

Meanwhile prepare the couscous according to the instructions on the packet. Fluff with a fork.

To serve, spoon the couscous onto a serving plate. Sit the roasted cauliflower on top of the bed of couscous and spoon over the tahini yoghurt dressing. Sprinkle with the pomegranate seeds, rose petals and freshly ripped coriander leaves.



  • 1 small cauliflower
  • 1 tbsp olive oil
  • 15g softened butter/plant-based alternative
  • 2 tbsp Harissa paste
  • 1 x packet Ainsley Harriott Moroccan Medley Couscous
  • For the Dressing
  • 2 tbsp natural yoghurt/plant-based or coconut yoghurt
  • 1 tsp tahini
  • 1 tsp lemon juice
  • For the Garnish
  • 1 tbsp pomegranate seeds
  • 1 tsp edible rose petals
  • fresh coriander leaves