Harissa-spiced cauliflower with creamy avocado and couscous
- July 2021
- Serves 2-3
- Hands-on time 30min
Cauliflower is the star of the show in this easy BBQ recipe. Grill cauliflower with harissa and onions, then serve with creamy avocado sauce.
Enjoyed this recipe? You’ll love our whole roasted cauliflower with cheddar and spring onion sauce.
- 14.6g (5.4g saturated)
- 39.6g (12.9g sugars)
- 1 small cauliflower, small leaves attached, cut into 4 wedges
- 1-2 tbsp rose harissa paste
- 1 red onion, cut into 6 wedges
- 150g reduced fat crème fraîche (or soured cream or yogurt)
- 1 small ripe avocado, roughly cut into chunks
- 30g chopped soft herbs (we used mint, parsley and chives)
- 2 tbsp capers
- 2 tbsp lemon juice
- 2 anchovy fillets (optional – omit if it needs to be veggie)
- 250g pack plain or flavoured couscous, heated according to the packet instructions
- Mixed salad leaves to serve
You will also need
- Barbecue with a lid
- Mini food processor/blender
- Heat/light the barbecue and spread the coals in an even layer. Rub the cauliflower all over with the harissa, season with salt and pepper, then put on the barbecue with the onion wedges. Shut the lid and cook for 20-30 minutes, turning, until the vegetables are charred and tender.
- Meanwhile, put the crème fraîche, avocado, herbs, capers, lemon juice, anchovies (if using), some salt and a grind of black pepper in a mini processor or blender and whizz to make a green sauce.
- Serve the warmed couscous on 2-3 plates (or on a platter) with the cauliflower and the onions. Drizzle the green sauce over the top and add a handful of salad leaves.
Skip the BBQ: Heat the oven to 180°C fan/gas 6. Put the harissa-rubbed cauliflower and onion wedges on a heavy oven tray and roast for 30-35 minutes until the cauliflower is tender and a little charred.
Don’t waste it: Store any leftover sauce, covered in the fridge, for 1-2 days. Toss with pasta or potato salads, slather onto sandwiches or use as a dip with crudités for a quick snack.
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