Sponsored: Rose harissa cauli flatbreads with butter bean humous
Serves: 4
Prep time: 25 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Rose harissa cauli flatbreads with butter bean humous
Fancy giving Veganuary a go? You won’t regret it with these loaded harissa cauliflower flatbreads
Serves: 4
Prep time: 25 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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Ingredients
- 1 tbsp plus 2 tsp Belazu Rose Harissa
- 200g plain plant-based yogurt
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 large cauliflower, broken into small bite-size florets
- 1 tbsp plus 2 tsp olive oil
- 1 x 400g tin butter beans
- about 1 tbsp lemon juice
- 1 tbsp chopped fresh mint or 1 tsp dried
- 4 multiseeded folded flatbreads*
- 60g baby spinach
- 1 tbsp mixed seeds, toasted
Step by step
- In a large bowl, mix 1 tablespoon of Belazu Rose Harissa with half each of the yogurt, garlic and cumin then stir in the cauli and seasoning. Cover and marinate for at least 1 hour.
- Preheat the oven to 220°C, fan 200°C, gas 7, or an air fryer to 200°C. Spread out the cauliflower on a lined baking tray (or in the air fryer basket) and drizzle with 1 tablespoon of oil. Roast for 15 minutes in the oven, or about 10 minutes in the air fryer, until tender and starting to turn golden brown.
- Meanwhile, tip the butter beans and half of their liquid into a saucepan and add the rest of the garlic and cumin. Heat through gently then blitz to a smooth houmous-like consistency. Add lemon juice and seasoning to taste.
- Mix 2 teaspoons each of rose harissa and oil in a small bowl. In another bowl, combine the rest of the yogurt with the mint and some seasoning. Warm the flatbreads, then unfold and spread with the butter bean houmous. Add a handful of spinach to each then top with the cauliflower, toasted seeds, a drizzle of minted yogurt and the rose harissa oil to serve. *Check that
