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Harissa Roasted Cauliflower & Freekeh Pilaf

Harissa Roasted Cauliflower & Freekeh Pilaf

A delicious and hearty plant-based recipe, lightly spiced with harissa for a warming weekend showstopper. Perfect for a plant-based alternative to a Sunday roast!

By @The_Bare_Scientist

This recipe is

  • Low saturated fat
  • Low sugar
  • Source of protein
  • Source of fibre
  • Source of vitamin C and manganese
  • Serves 3

  • 65 Minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians



For the Cauliflower

  • 1 small whole cauliflower, leaves removed and washed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dried mixed herbs
  • 2 tbsp ground harissa
  • ½ tsp ground cumin
  • ½ tsp white pepper
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp chilli powder
  • Approximately 35ml water

For the Freekeh

  • 2 tbsp extra virgin olive oil
  • 1 medium red onion, finely diced
  • 2 cloves garlic, minced
  • 1 small green chilli
  • 1 large tomato
  • 1 400g can chickpeas, drained and rinsed
  • 1 tbsp ground harissa
  • Salt and pepper to taste
  • 2 tbsp dried mixed herbs
  • 1 x 250g pouch Merchant Gourmet Pouch of Simply Cooked Freekeh
  • 2 tbsp tomato puree
  • 250ml vegetable stock
  • Fresh parsley to garnish (about ¼ cup chopped)


  1. Pre-heat the oven to 200°C
  2. Slice cauliflower into “steaks”
  3. Mix all ingredients for the cauliflower to form a paste and brush onto both sides of each cauliflower steak (If some segments break apart don’t worry, just coat them and continue). Place everything onto a lined baking tray, placing into the oven and setting the timer for 20 minutes
  4. Meanwhile, add olive oil to a large skillet or frying pan over a medium-high heat and sauté the onion until somewhat translucent (about 3-4 minutes), following with the addition of garlic and the green chilli. Reduce the heat slightly to ensure the garlic does not burn
  5. Add in the chopped tomato and chickpeas, followed by seasonings and leave to cook on a medium-low heat for 10 minutes
  6. this point (or by 20 minutes, check your cauliflower and turn carefully, reducing the heat to 150°C), ensuring that they are cooking through but not becoming charred. Leave for to cook through for a further 20 minutes.
  7. Attend to the pan, adding in a 250g pouch Merchant Gourmet Freekeh along with tomato puree, giving everything a good stir
  8. Check for seasoning to your desired taste and add in the stock, leaving to simmer for a further 10-15 minutes
  9. Once you cauliflower is cooked by the approximate 40 minute mark, remove from the oven and place onto a bed of the freekeh pilaf and garnish with fresh chopped parsley

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