Roasted Cauliflower bites with harissa yoghurt

These tender, sweet bites of cauliflower are so moreish with the spicy harissa yoghurt. A great party starter, side dish or bulk up with herbs and toasted seeds to make a scrumptious main dish.

  • 350 grams cauliflower florets
  • 1½ tablespoon extra-virgin olive oil
  • 1¼ teaspoon Weber’s All Purpose Rub
  • Fresh parsley leaves, roughly chopped, to garnish


  • 1 garlic clove, finely chopped
  • 1 cup Greek yoghurt
  • 3 teaspoons harissa paste
  • 3 tablespoons lemon juice
  • ½ teaspoon sea salt


  • 1 teaspoon harissa paste
  • 3 teaspoons extra-virgin olive oil
  • Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
  • In a bowl, add the cauliflower florets. Lightly coat with olive oil and season with Weber’s All Purpose Rub.
  • Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
  • While the cauliflower is roasting, make the harissa yoghurt. In a small bowl combine the garlic, yoghurt, 3 teaspoons of harissa paste, lemon juice and sea salt. Stir to combine. In a separate small bowl, combine the remaining 1 teaspoon of harissa paste and 3 teaspoons of olive oil. Pour the yoghurt into a small serving bowl, drizzle the harissa oil over the top and swirl with a spoon if desired. Garnish the cauliflower with chopped parsley and the harissa yoghurt dipping sauce.