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Harissa Roasted Cauliflower

Harissa Roasted Cauliflower: Flavor-Packed Vegetarian Bliss

This Harissa Roasted Cauliflower is a must-try for a unique flavor experience, combining healthy eating with a beautiful presentation.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower opt for whole heads for flavor
  • 2 medium Red Onions adds sweetness
For the Marinade
  • 1 tablespoon Salt for blanching
  • 4 tablespoons Unsalted Butter richness; switch to olive oil for vegan option
  • 2 tablespoon Olive Oil or any vegetable oil
  • 3 tablespoons Harissa Paste adjust for heat preference
  • 2 tablespoons Tomato Paste pureed tomatoes can be a substitute
  • 1 tablespoon Maple Syrup or honey for non-vegans
  • 3 cloves Garlic minced
  • 1 teaspoon Ground Cumin or coriander as a substitute
  • 1 teaspoon Lemon Zest fresh lemon juice can enhance flavor
  • 1 teaspoon Aleppo Chili Flakes optional
  • to taste Black Pepper & Salt Flakes
For Serving
  • 1 Lemon Wedges for garnish

Equipment

  • large pot
  • Mixing bowl
  • baking sheet
  • Colander

Method
 

Step-by-Step Instructions
  1. Begin by cutting the cauliflower heads into quarters, keeping some leaves intact. Rinse under cold water and set aside.
  2. Bring a large pot of well-salted water to a boil, then add cauliflower quarters and blanch for about 2 minutes. Drain thoroughly.
  3. Preheat oven to 400°F (200°C). Gather ingredients for the marinade.
  4. In a bowl, combine melted butter, olive oil, harissa paste, tomato paste, maple syrup, garlic, cumin, lemon zest, chili flakes, and salt. Mix thoroughly.
  5. Coat the drained cauliflower quarters with the marinade. Place on a parchment-lined baking sheet with onion wedges in between.
  6. Roast the cauliflower for 30 minutes, basting halfway through.
  7. Lower the temperature to 370°F (190°C) and roast for an additional 30-40 minutes, basting twice.
  8. Transfer to a serving platter, drizzle with remaining marinade, and garnish with black pepper and lemon wedges.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

For best results, baste the cauliflower during roasting and ensure cuts are even.

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