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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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
