This easy Harissa Cauliflower Traybake by Jamie Oliver is a flavour-packed, hearty meal that’s perfect for a quick and nutritious dinner. Roasted cauliflower, peppers, and tomatoes soak up the rich harissa spice, while fluffy couscous and creamy mint yoghurt bring balance. You can swap the veg or serve with rice or bread for extra comfort.
Ingredients Needed
- 1 head of cauliflower (800g / 1¾ lbs)
- 3 mixed-colour peppers
- 400g / 14 oz ripe tomatoes
- 1 bulb of garlic
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 heaped tbsp rose harissa
- 300g / 1½ cups couscous
- 1 bunch mint (30g / 1 oz)
- 8 tbsp natural yoghurt
How To Make Vegetarian Harissa Cauliflower Traybake
- Preheat the oven: Preheat the oven to 220°C/425°F/gas 7.
- Prepare the vegetables: Remove any scruffy outer cauliflower leaves and cut them into quarters. Quarter the peppers and halve the tomatoes, discarding the seeds. Break the garlic bulb into unpeeled cloves.
- Season and mix: In a large roasting tray, toss the cauliflower, peppers, tomatoes, and garlic with olive oil, red wine vinegar, harissa, a pinch of sea salt, black pepper, and a splash of water.
- Roast covered: Cover the tray tightly with foil, place it on medium heat on the hob until it sizzles, then transfer to the oven for 40 minutes.
- Remove the foil and continue roasting: Take the tray out, spoon the juices into a jug for later, and return it to the oven uncovered for another 20 minutes until golden.
- Prepare the couscous: Place the couscous in a bowl, season with salt and pepper, just cover with boiling water and cover the bowl to steam.
- Make the mint yoghurt: Pick most of the mint leaves and blend with 6 tbsp yoghurt until smooth. Swirl it back through the remaining yoghurt.
- Serve: Fluff up the couscous, warm the reserved juices, and squeeze out the soft garlic. Plate everything together, drizzling over the juices and topping with fresh mint leaves.
Recipe Tips
- Roast covered first for tenderness: Covering the tray with foil helps steam the cauliflower, making it soft inside before crisping up in the final 20 minutes.
- Don’t skip the reserved juices: The roasted veggie juices add deep flavor to the dish. Drizzle them over the couscous or mix them into the yoghurt for extra taste.
- Steam couscous properly: Use just enough boiling water to cover it, then cover the bowl and leave it undisturbed for 5 minutes before fluffing with a fork.
- Blend the mint yoghurt smoothly: A quick blitz in a blender makes the yoghurt creamy and fresh. If you don’t have a blender, finely chop the mint and mix well.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Harissa Cauliflower Traybake cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Reheat: Preheat to 180°C/350°F. Spread the traybake on a baking sheet and heat for 15 minutes or until warmed through. Cover with foil if it starts to dry out.
Nutrition Facts
Serving Size: 1 serving
- Calories: 513
- Total Fat: 14g
- Saturated Fat: 2.7g
- Total Carbohydrate: 82.4g
- Dietary Fiber: 10.8g
- Sugars: 19.2g
- Protein: 18.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Spiced Cauliflower Rice Pie
- Jamie Oliver Vegetarian Mac And Cauliflower Cheese
- Jamie Oliver Vegetarian Cauliflower Cheese Spaghetti
- Jamie Oliver Vegetarian Roasted Cauliflower
Jamie Oliver Vegetarian Harissa Cauliflower Traybake
Description
This easy Harissa Cauliflower Traybake by Jamie Oliver is a flavour-packed, hearty meal that’s perfect for a quick and nutritious dinner. Roasted cauliflower, peppers, and tomatoes soak up the rich harissa spice, while fluffy couscous and creamy mint yoghurt bring balance. You can swap the veg or serve with rice or bread for extra comfort.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C/425°F/gas 7.
- Prepare the vegetables: Remove any scruffy outer cauliflower leaves and cut them into quarters. Quarter the peppers and halve the tomatoes, discarding the seeds. Break the garlic bulb into unpeeled cloves.
- Season and mix: In a large roasting tray, toss the cauliflower, peppers, tomatoes, and garlic with olive oil, red wine vinegar, harissa, a pinch of sea salt, black pepper, and a splash of water.
- Roast covered: Cover the tray tightly with foil, place it on medium heat on the hob until it sizzles, then transfer to the oven for 40 minutes.
- Remove the foil and continue roasting: Take the tray out, spoon the juices into a jug for later, and return it to the oven uncovered for another 20 minutes until golden.
- Prepare the couscous: Place the couscous in a bowl, season with salt and pepper, just cover with boiling water and cover the bowl to steam.
- Make the mint yoghurt: Pick most of the mint leaves and blend with 6 tbsp yoghurt until smooth. Swirl it back through the remaining yoghurt.
- Serve: Fluff up the couscous, warm the reserved juices, and squeeze out the soft garlic. Plate everything together, drizzling over the juices and topping with fresh mint leaves.
Notes
- Roast covered first for tenderness: Covering the tray with foil helps steam the cauliflower, making it soft inside before crisping up in the final 20 minutes.
- Don’t skip the reserved juices: The roasted veggie juices add deep flavor to the dish. Drizzle them over the couscous or mix them into the yoghurt for extra taste.
- Steam couscous properly: Use just enough boiling water to cover it, then cover the bowl and leave it undisturbed for 5 minutes before fluffing with a fork.
- Blend the mint yoghurt smoothly: A quick blitz in a blender makes the yoghurt creamy and fresh. If you don’t have a blender, finely chop the mint and mix well.
Jamie Oliver Vegetarian Harissa Cauliflower Traybake