Harissa Roast Cauliflower Leaves with Yogurt Dip

Cooking time
Serves1-2 people
Vegetarians Gluten-free diets
Harissa Roast Cauliflower Leaves with Yogurt Dip

Use up every bit of your cauliflower. Turn the leaves and stems into a flavour-filled starter. Roast the stems till they're tender and the leaves are crisp. Then serve with a herby yogurt dip for dunking. A great way to reduce food waste. And enjoy getting more out of your veg.


  • 150-200g cauliflower leaves
  • 2 tsp rose harissa paste
  • 3 tbsp olive oil
  • 40g preserved lemons
  • 3-4 sprigs of mint
  • 2-3 sprigs of flat leaf parsley
  • 200g Greek-style yogurt
  • A pinch of sumac

Prep: 20 mins | Cook: 20 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim any rough ends from the cauliflower stalks, then wash and pat dry.
2. In a mixing bowl, whisk together the harissa paste and olive oil with a pinch of salt. Add the cauliflower leaves and turn to coat them. Spread out on a baking tray. Roast for 20 mins till crisp.
3. Meanwhile, quarter the preserved lemons and scoop out the flesh and pith. Discard them. Very finely chop the preserved lemon skin. Pick the mint leaves off their sprigs and finely slice them. Finely chop the parsley leaves and stalks.
4. Scoop the chopped preserved lemon, mint and parsley into a clean bowl. Add the yogurt and season with a pinch of salt. Stir well to mix. Taste and add more salt, if you think it needs it. Transfer to a small serving bowl and sprinkle over a little sumac.
5. When the cauliflower leaves are crisp and the stems are tender, transfer to a serving plate. Serve with the yogurt dip for dunking.
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