Charred Harissa Cauliflower

Sometimes making something from scratch can be mind-blowingly easy if you just give it a go. Those bits and bobs in your fridge combined together correctly can create magic! Have you ever tried making your own harissa? Or have you even considered the possibility of you having the right ingredients to do so? This harissa is beyond tasty and can be used on potato, meat, fish, chicken, pasta as a marinade or cooked off into a delicious sauce.
Wilna Eksteen

Wilna Eksteen

Registered Dietician

4 servings
Ready In
30 minutes
Nutritional information

Energy: 225 kcal

Protein: 5.2 g

Carbohydrate: 24.5 g

Sugar: 14.6 g

Fat: 13.9 g

Fibre: 6.5 g

Dietary Requirements


Gluten free 

Lacto-ovo Vegetarian 

Low GI



  • 2 small red bell peppers
  • 1 pickled/fresh chilli
  • 1 red onions
  • 2 cloves fresh garlic
  • 4 cloves black garlic
  • 2 cherry tomatoes
  • 1 packet tomato paste
  • Juice of 1 lemon
  • 2 tsp Liviana® CBD-Infused Honey 
  • 1 tsp salt
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tsp pepper
  • 2 sprigs fresh coriander
  • ¼ cup Liviana® CBD-Infused Extra Virgin Olive Oil 


  • 1 large cauliflower, whole

Equipment List

  • Cutting board 
  • Knife 
  • Stick blender/blender/food processor 
  • Serving dish


Step One

Place the whole cauliflower in the microwave for 5 minutes.

Step Two

Roughly chop all of the ingredients for the harissa and blend it until smooth.

Step Three

Cover the cauliflower with the harissa and bake. Air fryer ~ 180°C for 20 minutes. Oven ~ 200°C for 25 minutes.

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