Harissa Cauliflower with Pulled Pheasant

Although this recipe looks overwhelming it is very simple but takes some time, the results are worth it.


Prep Time
20 minutes

Cook Time
30 minutes

A delightful duet of flavours that’s as charming as it is tasty! Imagine this: cauliflower florets, golden and tinged with the fiery warmth of harissa, roasted until just tender. And then, stepping onto the scene, our leading player – tender, succulent pheasant, pulled into delicious shreds. They come together on your plate, a harmonious blend of taste and texture, finished with a sprinkle of fresh herbs. It’s a culinary adventure that’ll leave your taste buds asking for an encore.


Serving 4
200g x Pulled Pheasant Thigh
1 x Cauliflower
2 tbsp x Olive Oil
1 tsp x Paprika
1 tsp x Agave
2 tsp x Harissa Paste
1 x Onion
2 x Garlic Cloves
250g x Yogurt
1 tsp x Chilli Flakes or Chilli
2 tbsp x Tahini
1.5 tbsp x Soy Sauce
3 x tbsp Water
1 handful x Pine Nuts
0.5 x Lemon

1. Remove the

outer leaves of the cauliflower then add it to boiling, salted water to parboil.

2. Whilst the cauliflower

is cooking make the harissa dressing by combining the paprika, harissa paste, agave and olive oil in a bowl, mix it altogether.

3. Remove the

cauliflower from the water and leave to dry, we cut it in half as it will cook quicker but if time is on your side you can cook it whole. Once the cauliflower is dry then paint it with the harissa dressing covering all over, we used a pastry brush to cover the entire cauliflower head. Add it to the oven for 170C for 30 – 40 minutes until it is slightly crispy on the outside.

4. Make the yogurt dressing

whilst the cauliflower is cooking make the yogurt dressing. In a bowl add together the yogurt, garlic and lemon then season with salt and pepper. Once all combined then spread it on the bottom of the serving dish.

5. For the tahini dressing,

in a bowl mix together the tahini, soy sauce and water then set aside.

6. Next up is the pheasant,

first, soften a sliced onion in the rest of the olive oil, then add the chilli flakes or one whole chilli, followed by your shredded pheasant. We slow-cooked a large batch of pheasant thighs until they were breaking apart and then defrost them as and when we needed them. Once the pheasant has been added we put in the pine nuts and a good bunch of coriander.

7. Remove the cauliflower

from the oven and place it on the yogurt base, then pour over the pheasant and finish it off with the tahini dressing. We like to serve it with a green salad.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes