5.0 from 3 votes
Baked Cauliflower with Garlic and Harissa
Slabs of tender cauliflower in a spicy, garlicky, citrusy harissa sauce, roasted to perfection.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 as a main, 8 as a side
Calories: 1173 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
- 2 heads cauliflower, leaves intact, cut into wedges
- 10 medium garlic cloves, peeled
- 1 cup packed parsley leaves and tender stems, plus more chopped parsley for garnish
- 1 teaspoon ground cumin
- 1 to 2 tablespoons harissa
- 1/4 cup tomato paste
- 2 limes, juiced
- extra virgin olive oil
- kosher salt
- black pepper
Instructions
- Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil.
- Parboil the cauliflower. When the water is boiling, salt generously and add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain.
- Make the garlic-harissa rub/sauce. To the bowl of a large food processor fitted with a blade, add the garlic cloves, parsley, cumin, harissa, tomato paste, lime juice, and a drizzle of olive oil (about 2 tablespoons). Season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture.
- Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil.
- Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total.
- Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve.
Cup of Yum
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and harissa used in this recipe.
- to browse quality Mediterranean ingredients including the
- olive oil
- ,
- cumin
- , and
- harissa
- used in this recipe.
Nutrition Information
Calories
117.3kcal
(6%)
Carbohydrates
25.3g
(8%)
Protein
7.6g
(15%)
Fat
1.2g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Sodium
277mg
(12%)
Potassium
1195.8mg
(34%)
Fiber
8.2g
(33%)
Sugar
8.8g
(18%)
Vitamin A
1562.6IU
(31%)
Vitamin C
174.8mg
(194%)
Calcium
119.9mg
(12%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 4as a main, 8 as a side
Amount Per Serving
Calories 1173
% Daily Value*
| Calories | 117.3kcal | 6% |
| Carbohydrates | 25.3g | 8% |
| Protein | 7.6g | 15% |
| Fat | 1.2g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 277mg | 12% |
| Potassium | 1195.8mg | 25% |
| Fiber | 8.2g | 33% |
| Sugar | 8.8g | 18% |
| Vitamin A | 1562.6IU | 31% |
| Vitamin C | 174.8mg | 194% |
| Calcium | 119.9mg | 12% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.