Jamie Oliver Vegetarian Harissa Cauliflower Traybake

There’s something about roasting a whole head of cauliflower that just feels… defiant, isn’t it? Like, “Look at me turning this pale, humble veg into a showstopper with zero apologies.” I remember the first time I made this traybake on a rainy Thursday when I had absolutely nothing exciting in the fridge — just a cauliflower, a rogue pepper, and a jar of rose harissa I’d bought in a moment of food blogger ambition.

But listen. It works. The cauliflower turns golden and spicy on the outside, soft and nutty inside, while the peppers and tomatoes underneath catch all the good stuff, soaking up oil and juices like edible sponges. A little couscous, a drizzle of cool yoghurt, fresh mint over the top… and suddenly dinner feels sunny and warm, even if your socks are damp.

Why You’ll Love It

• It’s a traybake — barely any hands-on fuss
• The flavours are bold, smoky, and just a little sweet
• Harissa does all the heavy lifting — bless it
• Couscous cooks in 5 minutes while the veg roasts
• Naturally vegetarian, and super easy to make vegan
• Leftovers make the best packed lunch or next-day salad

Ingredients

• 1 head of cauliflower (about 800g)
• 3 mixed-colour peppers
• 400g ripe tomatoes
• 1 bulb of garlic
• Olive oil
• Red wine vinegar
• 2 heaped tbsp rose harissa
• 300g couscous
• 1 bunch fresh mint (about 30g)
• 8 tbsp natural yoghurt

How to Make It

Prep the base veg:

Preheat your oven to 200°C (fan 180°C). Roughly chop the peppers and tomatoes, leaving them a bit chunky — we want texture. Break the garlic bulb into cloves (leave the skin on!) and toss everything into a large roasting tray with a glug of olive oil and a splash of red wine vinegar. Mix with your hands and spread it out evenly.

Spice up the cauli:

Trim the base of your cauliflower so it sits flat. Rub it all over with the harissa — really get in there. Hands are best. Drizzle with a little olive oil, then place the whole thing right in the centre of the tray on top of the veg.

Roast until golden:

Pop the tray in the oven and roast for 50–60 minutes. The veg should be caramelised and soft underneath, and the cauliflower should be bronzed and tender when poked with a knife. If it’s catching too much on top, just lay a bit of foil over it.

Make your couscous:

While everything’s roasting, put the couscous in a big bowl. Pour over enough boiling water to cover it by about 1cm. Add a pinch of salt, cover with a plate or cling film, and leave it to steam for 5–10 minutes. Fluff it with a fork when ready.

Yoghurt + mint time:

Roughly chop your mint (save a few pretty leaves for garnish if you like). Mix half of it through the couscous and stir the rest into the yoghurt. Or keep them separate if you’re in a deconstructed mood.

Bring it all together:

Spoon the couscous onto a big platter. Lift the cauliflower carefully on top, then scatter the roasted peppers, garlic, and tomatoes around. Spoon over the yoghurt and give it a final drizzle of olive oil. Sprinkle with mint. It’s rustic, messy, glorious.

Common Mistakes and How to Dodge Them

Why’s my cauliflower still raw in the middle?
You probably didn’t roast it long enough. If it’s a big one, give it a head start in the oven while you prep the veg. Or microwave it for 5 minutes first.

It’s too spicy!
Harissa heat varies brand to brand. If you’re spice-sensitive, start with one tablespoon and taste before adding more.

My couscous went clumpy.
Too much water or not fluffing it soon enough. Cover with just enough hot water, then fork it through as soon as it’s soft.

It’s too dry.
Drizzle with more oil or yoghurt at the end — both help bring moisture back and boost flavour.

Storage and Reheating

Leftovers will keep in the fridge for up to 3 days in a sealed container. The cauliflower’s even better the next day — just reheat in the oven or microwave (covered, with a splash of water if needed). The couscous reheats well too, or eat it cold as a salad base.

Not a freezer-friendly dish, though — the texture of roasted cauliflower goes a bit limp when defrosted.

Frequently Asked Questions

Can I make it vegan?
Yes! Just swap the yoghurt for a plant-based version — oat or coconut yoghurt both work brilliantly.

Do I need rose harissa?
It’s ideal, but regular harissa will do. Add a touch of honey or pomegranate molasses if you want a sweeter edge.

What can I use instead of couscous?
Try rice, bulgur, quinoa, or even warm flatbreads to mop up all the sauce.

Is it okay to roast the cauliflower in florets?
Sure! It won’t look as dramatic, but it’ll cook faster and be easier to serve.

Nutrition Facts (Per Serving):

• Calories: 410 kcal
• Fat: 18g
• Carbs: 52g
• Protein: 12g
• Sodium: 340mg
• Sugar: 9g