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Recipe

A Bite To Eat With Alice: Roasted cauli harissa and yoghurty garlic sauce

Prep time: 
5
Cook time: 
75
Skill level: 
Low
Serves: 
4
A whole-roasted cauliflower head on a plate covered in a yogurt sauce with herby garnishes

Alice wanted to give John a different view of cauliflower.  (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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John Safran, Australian writer, filmmaker and comedian known for his distinctive and often provocative work, joined Alice in the kitchen.

Safran told Alice he's disappointed he's never able to appreciate cauliflower. Doing what she does best, Alice set out to create something that would change his mind.

A white bowl with a bright orange sauce in the middle. Shot from above

The harissa sauce is an easy one to throw together in the blender. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Roasted cauli harissa and yoghurty garlic sauce

Prep time: 
5
Cook time: 
75
Skill level: 
Low
Serves: 
4

Ingredients

For the yoghurt and garlic sauce:

For the pantry harissa:

Method

  1. Preheat oven to 220°C (200°C fan).
  2. Pop cauliflower curd-side up into a heavy-bottomed casserole dish with high sides or into a large bowl. Pour over a kettle of boiling water to half-way up the sides of the cauli and leave for 10 minutes, loosely covered, then drain.
  3. Place cauliflower back into the casserole dish and rub liberally with olive oil and salt flakes. Roast for 45 minutes covered or until fork tender then remove lid and roast for another 15 minutes until deep golden brown.
  4. Meanwhile, place all ingredients for the harissa in a food processor and blitz to a chunky but uniform texture, adding the drained liquid from the roasted peppers to loosen if needed.
  5. Mix yoghurt, garlic and lemon juice together and set aside.
  6. When the cauliflower is ready, smear half the harissa over the base of a platter and place the cauliflower crown in the centre, drizzle with yoghurt sauce, olive oil and sprinkle with parsley.
  7. Serve with extra harissa or keep in the fridge as a dip for another day.
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