Harissa Tahini Cauliflower

Harissa Tahini Cauliflower

The quickest, healthiest way to go vegan for the MOB.

Cooking Time (includes preparation): 45 minutes


  • 1 Cauliflower - £0.85
  • 400g Chickpeas - £0.40
  • 2 Aubergines - £1.00
  • 1 Onion - £0.21
  • Tahini - £1.75
  • 1 Lemon - £0.35 
  • Bunch of Parsley - £0.70
  • Ground Coriander - £0.85
  • Cumin - £0.85
  • Harrisa - £1.35
  • Total Cost - £8.31 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat oven 180C/356F
  2. Slice the cauliflower into eighths and place in a baking tray. Sprinkle salt, pepper, a teaspoon of ground coriander, a teaspoon of cumin over the top. Drizzle with olive oil and place in the oven for 30 minutes.
  3. Dice your aubergine and fry in the pan until it turns a brown.
  4. Dice an onion and add it to the pan with a splash of olive oil. Mix them together. Chop up some parsley stalks and add this to the pan and mix well.
  5. Open a can of chickpeas, pour into the pan, add 4 teaspoons of harissa and continue to mix all the ingredients together adding salt and pepper. When the chickpeas are soft, add a handful of parsley leaves, and take off the heat.
  6. Add 4 tablespoons of tahini into a bowl and squeeze a lemon into the bowl.
  7. Mix until it thickens and then add half a cup of water and continue to mix until it thins out fully.
  8. Serve the roasted cauliflower on a bed of the chickpea and aubergine mix and dress with your lovely tahini dressing.