Yotam Ottolenghi’s Roasted Cauliflower With Harissa Chili Oil

Written by the MasterClass staff

Last updated: Dec 8, 2021 • 2 min read

Cauliflower is a humble vegetable, but if you douse it in lots of oil or butter and slow-cook it, it will develop an intense sweetness and depth. Yotam’s version takes things to another level by infusing olive oil with chilies and homemade harissa, making for a rich and potent vegetable centerpiece. He calls this dish “revenge of the vegetarians.”