Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins
These tender, sweet bites of cauliflower are so moreish with the spicy harissa yoghurt. A great party starter, side dish or bulk up with herbs and toasted seeds to make a scrumptious main dish.
THE INGREDIENTS
350ggrams cauliflower florets
5 ½tsptablespoon extra-virgin olive oil
2 ¾tspteaspoon Weber’s All Purpose Rub
Fresh parsley leaves, roughly chopped, to garnish
HARISSA YOGHURT
1 garlic clove, finely chopped
1cup cup Greek yoghurt
3tsp teaspoons harissa paste
3tsp tablespoons lemon juice
½tsp teaspoon sea salt
HARISSA YOGHURT DRIZZLE
1tspteaspoon harissa paste
3tspteaspoons extra-virgin olive oil
1
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
2
In a bowl, add the cauliflower florets. Lightly coat with olive oil and season with Weber’s All Purpose Rub.
3
Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
4
While the cauliflower is roasting, make the harissa yoghurt. In a small bowl combine the garlic, yoghurt, 3 teaspoons of harissa paste, lemon juice and sea salt. Stir to combine. In a separate small bowl, combine the remaining 1 teaspoon of harissa paste and 3 teaspoons of olive oil. Pour the yoghurt into a small serving bowl, drizzle the harissa oil over the top and swirl with a spoon if desired. Garnish the cauliflower with chopped parsley and the harissa yoghurt dipping sauce.
Ingredients
THE INGREDIENTS
350ggrams cauliflower florets
5 ½tsptablespoon extra-virgin olive oil
2 ¾tspteaspoon Weber’s All Purpose Rub
Fresh parsley leaves, roughly chopped, to garnish
HARISSA YOGHURT
1 garlic clove, finely chopped
1cup cup Greek yoghurt
3tsp teaspoons harissa paste
3tsp tablespoons lemon juice
½tsp teaspoon sea salt
HARISSA YOGHURT DRIZZLE
1tspteaspoon harissa paste
3tspteaspoons extra-virgin olive oil
Directions
1
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
2
In a bowl, add the cauliflower florets. Lightly coat with olive oil and season with Weber’s All Purpose Rub.
3
Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
4
While the cauliflower is roasting, make the harissa yoghurt. In a small bowl combine the garlic, yoghurt, 3 teaspoons of harissa paste, lemon juice and sea salt. Stir to combine. In a separate small bowl, combine the remaining 1 teaspoon of harissa paste and 3 teaspoons of olive oil. Pour the yoghurt into a small serving bowl, drizzle the harissa oil over the top and swirl with a spoon if desired. Garnish the cauliflower with chopped parsley and the harissa yoghurt dipping sauce.
