Harissa Tahini Cauliflower

Harissa Tahini Cauliflower

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

Cooking Time (includes preparation): 45 minutes

Feeds: 4 People


  • 1 Cauliflower - £0.85

  • 400g of Chickpeas - £0.40

  • 2 Aubergines - £1.00

  • 1 Onion - £0.21

  • Tahini - £1.75

  • 1 Lemon - £0.35

  • 1 Bunch of Parsley - £0.70

  • Ground Coriander - £0.85

  • Cumin - £0.85

  • Harissa - £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 and a teaspoon of cumin over the top. Drizzle with olive oil and place in the oven for 30 minutes.

  3. Dice your aubergine, add to a frying pan and cook until it starts to brown.

  4. Dice an onion and add it to the pan with a splash of olive oil. Mix together. Chop up some parsley stalks and add this to the pan and mix well.

  5. Pour the can of chickpeas into the pan, add 4 teaspoons of harissa and continue to mix all the ingredients together, adding salt and pepper to taste. When the chickpeas are soft, add a handful of parsley leaves and take off the heat.

  6. Add 4 tablespoons of tahini and the juice of your lemon into the bowl. Mix until it thickens.

  7. 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.