Roasted Spiced Cauliflower with Couscous, Tahini and a Harissa, Lemon & Pine Nut Dressing

Roasting cauliflower really brings out its sweet nutty flavour and adds a lovely crisp texture to the outside whle keeping the vegetable nice and tender on the inside. This is a delightful veggie meal with the delicious combination of our Spice Sensation Couscous, a creamy tahini yoghurt, cumin spiced cauliflower and a zesty, warm rose harissa dressing. Great on its own or serve with warmed flatbreads for a more substantial meal.


Preheat the oven to 220C/200C fan

First make the tahini sauce. Mix together the tahini, garlic and yoghurt. Squeeze in lemon juice to taste. Season with salt.

Put the cauliflower in a large bowl and drizzle with the oil. Add the cumin, pul biber and ½ tsp each of salt and pepper. Toss to coat. Spread out on a baking tray and roast for 15 minutes. Turn the cauliflower and roast for a further 5-10 minutes or until golden brown and tender.

Meanwhile prepare the couscous according to the packet instructions.

Make the dressing. Gently warm the oil, harissa and garlic in a small saucepan over a low-medium heat until combined. Remove from the heat and stir in the lemon zest and juice, pine nuts and parsley. Season with salt.

To serve, spoon the tahini on one side of a serving platter and spread with the back of the spoon. Arrange the couscous next to the tahini. Top with the cauliflower (and leaves if using). Drizzle over the warm harissa dressing and garnish with mint leaves and a pinch of flaky sea salt.



  • For the Roasted Cauliflower
  • 3 tbsp tahini paste
  • 1 small clove of garlic, minced
  • 4 tbsp Greek yoghurt (or plant based yoghurt)
  • ½ lemon for squeezing
  • 1 medium head of cauliflower, broken into florets
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp pul biber or dried chilli flakes
  • sea salt & freshly ground pepper
  • 1 x packet of Ainsley Spice Sensation Couscous
  • For the Dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp rose harissa
  • 1 clove of garlic, minced
  • 1 lemon, juice and zest
  • 2 tbsp pine nuts, toasted
  • 1 tbsp of finely chopped parsley
  • To Serve
  • mint leaves, shredded
  • pinch of flaky sea salt