Fast Recipes

Harissa-roasted cauliflower with preserved-lemon dressing

A warm vegetarian salad that punches above its weight in the flavour stakes.

By Lisa Featherby
  • Serves 4
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Many meals can be made from a jar of harissa. A preserved-lemon dressing adds even more flavour to this warm salad.


  • 1 large cauliflower (800gm), broken into florets
  • 3 tsp harissa
  • 1 tbsp olive oil
  • 250 gm couscous
  • 3 dates, thinly sliced
  • Toasted pepita seeds, to serve
  • Coriander, roughly chopped, to serve
Preserved-lemon dressing
  • Juice of 1 lemon
  • ¼ large preserved lemon, flesh finely chopped
  • 2 tbsp extra-virgin olive oil, or to taste
  • 2 tsp harissa paste


  • 1
    Preheat oven to 250°C. Toss cauliflower in harissa and 3 tsp oil and season to taste. Scatter over a baking tray and roast until golden (15-20 minutes).
  • 2
    Place couscous in a bowl and rub with 1 tsp olive oil, then cover by 1/2 cm boiling water (about 400ml), stir, cover and set aside to bloom (15 minutes). Fluff with a fork and set aside.
  • 3
    For preserved-lemon dressing, whisk ingredients in a bowl and season to taste.
  • 4
    Stir dates through couscous then spoon into a serving bowl. Top with cauliflower, then spoon dressing over and scatter with pepita seeds and coriander.