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.

 Ingredients

• For the Cauliflowers
• 350g cauliflower florets
• 1½ tbls olive oil
• 1¼ tsp Weber's All Purpose Rub
• Fresh parsley leaves, roughly chopped
• For the Harissa Yoghurt
• 1 garlic clove, finely chopped
• 1 cup Greek yoghurt
• 3 tsp harissa paste
• 3 tbls lemon juice
• ½ tsp sea salt
• For the Harissa Yoghurt Drizzle
• 1 tsp harissa paste
• 3 tsp olive oil

 Method

Step 1
Prepare the barbecue for INDIRECT cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
See your owner's guide if you aren't sure how to set it up on your barbecue. We have guides in our blog if you get stuck. (Charcoal Kettle, Charcoal Master Touch Plus, Pellet Grill, Traditional Gas)
Step 2
In a bowl, add the cauliflower florets. Lightly coat with olive oil and season with Weber’s All Purpose Rub.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Garnish the cauliflower with chopped parsley and the harissa yoghurt dipping sauce.