Nigella Roast Cauliflower with Apricot Harissa and Spinach is made with cauliflower, dried apricots, homemade apricot harissa, spinach, tomato purée, and olive oil. This recipe creates a warm, deeply spiced vegetable dish with tangy-sweet notes and aromatic heat. It takes about 1 hour and 30 minutes to prepare and serves 4–6.
Nigella Roast Cauliflower with Apricot Harissa and Spinach Ingredients
For the Apricot Harissa:
- 20g large dried chillies (e.g., Kashmiri)
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- Seeds from 4 cardamom pods
- 45g soft dried apricots (approx. 6)
- 15g fresh turmeric or 1 tsp ground turmeric
- 4 garlic cloves
- 25g fresh ginger
- 2 tsp sea salt flakes (or 1 tsp fine salt)
- 1 tsp sweet smoked paprika
- 60ml olive oil (4 tbsp)
- 1 tsp apple cider vinegar
For the Cauliflower and Spinach:
- 1 very large or 2 medium cauliflowers (approx. 1.5kg)
- 2 tbsp Apricot Harissa
- 60ml olive oil (4 tbsp), plus more as needed
- 1 tbsp tomato purée
- 2 tbsp orange juice
- 45g soft dried apricots (approx. 6)
- 350g spinach
How To Make Nigella Roast Cauliflower with Apricot Harissa and Spinach
- Soak the Chillies: Steep chillies in 500ml boiling water for 15 mins.
- Toast the Spices: Dry-fry caraway, coriander, cumin, and cardamom seeds until aromatic. Set aside.
- Blend Harissa Base: Combine halved apricots, turmeric, garlic, ginger, salt, paprika, soaked chillies, toasted spices, oil, and vinegar. Blend into a paste.
- Marinate the Cauliflower: Mix 2 tbsp harissa with olive oil, tomato purée, and orange juice. Toss cauliflower florets and robust leaves in mixture. Let sit for 20 mins.
- Roast the Cauliflower: Spread in a roasting tin and bake at 220°C/200°C Fan for 30 mins.
- Add Tender Leaves: Coat reserved tender leaves in leftover marinade and add to tray. Roast 10 mins more until scorched.
- Finish the Dish: Mix in snipped apricots and spinach. Return to switched-off oven for 5–10 mins to wilt. Serve warm.
Recipe Tips
- Use Kashmiri Chillies: These provide vibrant color with gentle heat.
- Let It Sit: The dish tastes better warm than hot—let it rest before serving.
- Make Harissa Ahead: Store in the fridge up to 2 weeks or freeze in cubes.
- Snip Apricots: Use kitchen scissors for quick chopping.
What To Serve With Roast Cauliflower
This flavorful dish works well as a vegetarian main or as a side with grilled meats, couscous, or herbed rice. Try pairing it with yogurt sauce or flatbreads for extra richness.
How To Store Roast Cauliflower
Refrigerate: Store leftovers in a sealed container for up to 2 days.
Freeze: Harissa paste can be frozen, but the full dish is best fresh or refrigerated only.
Roast Cauliflower Nutrition Facts
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Sugar: 14g
- Protein: 8g
- Sodium: 500mg
FAQs
Can I use store-bought harissa?
Yes, though homemade apricot harissa adds unique flavor.
Is it very spicy?
Mild to medium—adjust chilli type to preference.
Can I make this ahead?
Yes, assemble and roast in stages, reheating gently before serving.
What else can I do with the harissa?
Use it in marinades, on roasted veggies, or stir into stews.
Can I skip the apricots?
They’re key to the balance, but you can reduce or omit if needed.
Nigella Roast Cauliflower with Apricot Harissa and Spinach
Description
Spiced roast cauliflower with tangy apricot harissa and wilted spinach—bold, sweet heat with earthy greens and golden edges.
Ingredients
Apricot Harissa:
Main Dish:
Instructions
- Soak chillies; toast and cool spices.
- Blend harissa ingredients into paste.
- Mix 2 tbsp harissa with oil, purée, juice. Toss with cauliflower and strong leaves.
- Roast at 220°C for 30 mins.
- Add tender leaves and roast 10 mins more.
- Add chopped apricots and spinach. Let wilt in oven heat for 5–10 mins.
- Serve warm, not hot.
Notes
- Harissa keeps 2 weeks in fridge or freezes in cubes.
- Dish can sit at room temp before serving.
- Add more oil if harissa is too thick.
- Great with flatbread or rice on the side.