Sticky Harissa Honey Cauliflower Pizza

  1. Line the baking sheet with baking paper and preheat your oven to 200°C.
  2. Wash and cut cauliflower head into bite sized pieces/florets.
  3. Mix all the ingredients besides the harissa and honey. 
  4. Mix harissa and honey in a separate bowl. 
  5. Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.
  6. Lay florets in an even layer on the baking paper lined baking sheet without overcrowding. 
  7. Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy. 
  8. While this bakes, mix the yoghurt, parsley, mint, lemon juice, lemon zest and salt in a bowl. Set aside.
  9. Once the cauliflower is done, remove and dip in the harissa honey. Set aside. 
  10. Prepare your pizza base, and roll onto a baking sheet. 
  11. Spread an even layer of yoghurt mixture and top with cauliflower. 
  12. Bake for another 15 minutes.
  13. Top with rocket, feta, pickled onion and a drizzle of olive oil and serve!

This recipe uses Unsweetened Almond Breeze

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Serves 2

For the cauliflower:

1 head of cauliflower

1/2 cup Almond Breeze® 

1/2 cup water

3/4 cups plain flour 

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp of paprika

1/4 tsp sea salt

1/4 tsp ground black pepper

4 tbsp honey or maple syrup

1 tsp harissa


For the pizza:

1x 400g pack ready rolled pizza dough

1/2 cup greek yoghurt or plant-based yoghurt

1/4 cup parsley, finely chopped

2 tbsp mint, finely chopped

2 tbsp lemon juice

1 tsp olive oil

1/2 tsp salt

zest of one lemon

1/2 cup rocket 

1/4 cup feta 

pickled onions