roasted harissa cauliflower head with cheese sauce

Recipe by Erasia Kyriakou

roasted harissa cauliflower head with cheese sauce

Servings: 4


Chef’s note:
Feeling inspired? Then try this delicious vegan take on a spicy cauliflower cheese.

From the book 'Easy Enough Even for TheBeginner'

 Instagram @dill_iciously_vegan / Hungry Cat Café 


Cheese Sauce


  1. Preheat the oven 200°C fan/425°F/Gas mark 7. 

  2. Put the marinade ingredients in a bowl – harissa, oil, garlic, ginger, lemon juice, salt, pepper, and paprika – and mix well.

  3. Remove the leaves from the cauliflower and cut the stem so that it can stand up straight in the baking pan.

  4. Place the cauliflower in the centre of an 8 x 10” baking tin and pour the marinade over the cauliflower, keeping some back to pour over the chickpeas. Rub the marinade over the cauliflower with your hands.

  5. Place the chickpeas in a bowl along with the mushrooms, onions, the oil, and the marinade and mix well, put this mixture into the tin around
    the cauliflower.

  6. Put the tin into the oven and check after 20 minutes – the cauliflower should be al dente and not too soft or it will fall apart when cutting
    into steaks. 

  7. While the cauliflower is cooking, make the cheese sauce.

  8. Put the oil into a non-stick pan over a medium heat.

  9. Add the flour and stir with a whisk – it will turn into a paste. Begin to add the milk bit by bit, whisking well each time. Once you’ve added all the milk, simmer. If you have any lumps, whisk vigorously to get rid of the lumps.

  10. Add the rest of the ingredients and stir well, Season to taste and simmer for another five minutes until thickened. If it is not thick enough, If it is not thick enough, simmer for a few more minutes; if it’s too thick, add more milk.

  11. When the cauliflower is done, remove from the oven, pour over the cheese sauce and sprinkle with nuts. Cut the cauliflower into steaks and serve with the chickpea mixture.

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