Harissa Spiced Cauliflower Salad

Are you rapidly running out of dinner ideas 10 weeks into lockdown? Me too. Thank god for cookbooks and the internet. Content had never been so precious. Inspired by a recipe in Jamie Oliver’s new Veg cookbook, this dish is packed full of beautiful middle eastern flavours and is wonderfully easy to put together.

100% Plant-based & Gluten-Free


Rating: 2 out of 5.

Keeps for up to 3 days in an airtight container in the fridge


Makes 4 servings

  • 1 large cauliflower, including leaves
  • 300g brown rice
  • Bunch of fresh mint (25g), finely chopped
  • Bunch of fresh parsley (25g), finely chopped
  • Bunch of fresh chives (25g), finely chopped
  • Tin of sweetcorn
  • 2 tbs harissa spices
  • 3 tbs olive oil (I used lemon infused)
  • 2 tbs tamari soy sauce
  • 2 tbs agave
  • Salt and pepper to season


Preheat the oven to 150 degrees.

Remove the scrappy looking leaves from the cauliflower, then chop into smaller florets. Bring a large pan of water to the boil and add your rice. Cook rice for 22-25 minutes, until it’s starting to soften. Either using a steam basket over the rice of a separate pan, steam the cauliflower and leaves for 7-8 minutes.

Place the cauliflower in a large baking tray and drizzle with 2 tbs olive oil, harissa spices, Himalayan salt and a crack of black pepper. Ensure the leaves and florets are evenly coated before placing in the oven. Bake for 20-30 minutes.

Drain cooked rice and leave to cool. Add the chopped herbs, remaining olive oil, soy sauce, agave, seasoning & sweetcorn. Mix well.

Serve the baked cauliflower & leaves on top of a bed of the rice. If you’d like a little extra flavour, you can add a dollop of yoghurt or hummus on the side.

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