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Harissa Chicken and Roasted Cauliflower

Harissa Chicken and Roasted Cauliflower

with Green Beans, Roast Potatoes and Yoghurt Drizzle

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This Harissa Chicken and Roasted Cauliflower is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:SpicyUnder 650 caloriesMeal Prep

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


300 grams

Cauliflower Florets

1 sachet

Chermoula Spice Mix

280 grams

Diced Chicken Thigh

80 grams

Green Beans

1 unit(s)


1 sachet

Harissa Paste

75 grams

Low Fat Natural Yoghurt

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2422 kJ
Energy (kcal)579 kcal
Fat23.0 g
of which saturates5.0 g
Carbohydrate53 g
of which sugars12.0 g
Protein39 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, arrange the cauliflower florets on another baking tray. Halve any large florets. Drizzle with oil and season with salt and the chermoula spice mix (use less if you don't like heat). Use your hands to rub the seasoning all over, then spread out in a single layer. When the potatoes have been in the oven for 10 mins, roast the cauliflower on the middle shelf until soft and golden at the edges, 15-18 mins.


While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Meanwhile, trim the green beans and chop into thirds. Halve, peel and thinly slice the shallot.


Once the chicken is browned, add the green beans and shallot to the pan. Stir-fry until the chicken is cooked through and the veg is softened, 6-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Once cooked, add the roast potatoes to the chicken and stir in the harissa paste (use less if you don't like heat). Cook for 1 min, stirring to make sure the chicken and veg are evenly coated. Season to taste with salt and pepper, then remove from the heat.


Share the harissa chicken and veg between your bowls. Top with the roasted cauliflower and drizzle over the yoghurt. Enjoy!