Whole Roasted Harissa Cauliflower with Smoky Butter Bean Stew

When you’ve got a beautiful cauliflower in your veg box, it deserves to take centre stage. This dish does exactly that – a whole roasted cauliflower brushed with harissa until golden and caramelised, set on top of a rich, smoky butter bean stew made with seasonal veg. It’s hearty enough to serve as the main event, perfect with a loaf of crusty bread to soak up the juices. The recipe is flexible too – swap carrots for parsnips, or stir in leafy greens towards the end depending on what’s in your box. Simple, satisfying, and full of flavour.

Ingredients

For the cauliflower

• 1 large cauliflower

• 3 tbsp rose harissa paste

• 2 tbsp olive oil

• 1 tsp smoked paprika

• Juice of ½ lemon

• Salt & pepper

For the stew

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, sliced

• 2 carrots, diced (or parsnips when in season)

• 1 stick celery (optional, if in the box)

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 bay leaf

• 2 tbsp tomato purée

• 400g tin chopped tomatoes (or a jar of passata)

• 200ml vegetable stock

• 2 x 400g tins butter beans, drained and rinsed

• A splash of red wine vinegar or squeeze of lemon juice

• Handful fresh parsley or coriander, chopped

• Salt & pepper

To serve

• Lemon wedges

• Extra herbs, chopped

• Crusty bread

Method

1. Roast the cauliflower

   • Heat oven to 200°C (180°C fan).

   • Mix harissa, olive oil, smoked paprika, lemon juice, salt, and pepper.

   • Rub over cauliflower and place on a lined tray.

   • Roast for 45–55 minutes, basting halfway, until golden and tender.

2. Cook the stew

   • Heat olive oil in a pan over medium heat.

   • Add onion, garlic, carrot (and celery, if using). Cook until softened.

   • Stir in smoked paprika, cumin, bay leaf, and tomato purée. Cook for 1 minute.

   • Add tomatoes and stock, bring to a simmer, and cook 15 minutes until thickened.

   • Stir in butter beans and cook another 10 minutes.

   • Season, then finish with a splash of red wine vinegar or lemon juice and fresh herbs.

3. Serve

   • Spoon stew into a large serving dish.

   • Place roasted cauliflower on top.

   • Scatter with more herbs and serve with lemon wedges and crusty bread.