20 February 2022

Harissa Roasted Cauliflower Bowl

Harissa roasted cauliflower and peppers on a bed of creamy butter bean puree with a herby green dressing - a delicious and hearty bowl full of goodness!

This bowl is so easy to bring together - simply chop and roast the veg, then toss in spicy and smoky harissa paste, blitz up your butter bean puree and blitz up your herby sauce and arrange in a bowl - it's as simple as that! 

This bowl is a great lunch or lighter dinner - serve up as it is or with some flatbread for dipping.

If you make any of my recipes do snap a pic and share with me @euphoricvegan and head over to my Instagram for a step-by-step reel of how to make this recipe!

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Harissa Roasted Cauliflower Bowl | Serves: 4 | Time: 30 mins

You'll need

  • Chopping board
  • Knife
  • 2x large baking trays & greaseproof paper
  • Blender/food processor
  • Large mixing bowl



  • 1 extra large head cauliflower
  • 1 red pepper
  • 1 yellow pepper
  • Drizzle olive oil
  • Salt
  • 2-3 tbsp harissa paste

Butter bean puree:

  • 1 tbsp olive oil
  • 2 cans butter beans (unsalted)
  • 1/2 cup aquafaba (liquid from the butter beans)
  • Juice 1 lemon
  • 2 tsp garlic powder
  • 1/2 tsp salt

Green dressing:

  • 20g parsley, stems and leaf
  • 10g dill
  • 1/4 cup pistachios
  • 1 tbsp olive oil
  • Juice 1/2 lemon
  • 1/2 cup aquafaba (from the butter beans)
  • 1 tsp garlic powder
  • 1/2 tsp salt


  1. Pre-heat the oven to 220°C fan.
  2. Chop the cauliflower into large florets and spread out on a lined baking tray. Chop the peppers into chunks, removing the core and spread out on a lined baking tray. Drizzle with olive oil and a pinch of salt and bake for 20 minutes until visibly charred. 
  3. Meanwhile, add the olive oil, butter beans, aquafaba, lemon juice, garlic powder and salt into a blender and blitz until smooth, then transfer into a bowl.
  4. Then make the green dressing by adding the parsley, dill, pistachios, olive oil, lemon juice, aquafaba, garlic powder and salt to the blender and blitz until smooth.
  5. Transfer the roasted cauliflower and harissa into a bowl and toss together until evenly coated.
  6. To arrange the bowls, start with a swoosh of the butter bean puree, top with the harissa roasted veg and finally drizzle over the green dressing. Serve up and enjoy! 
Cassidy xx