Harissa roasted cauliflower recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
249 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
Mediterranean, Middle Eastern, Moroccan
Harissa roasted cauliflower recipe
Description
The Harissa roasted cauliflower recipe transforms whole heads of cauliflower that have been quartered and blanched into a vibrant and richly flavored dish. The marinade combines melted butter with harissa paste, olive oil, tomato paste, garlic, ground cumin, maple syrup, lemon zest, and Aleppo chili flakes to create a harmonious balance of spicy, savory, and slightly sweet notes. Cooking at 400°F encourages browning and tenderness, preserving some crispness in the outer leaves while softening the inner florets. After roasting, the cauliflower pieces are seasoned with additional salt and pepper and served with lemon wedges to brighten the overall flavor profile.
The method emphasizes soaking the flavors into the vegetable through the harissa butter rub before roasting, which allows the heat from the chili and the richness of the butter to develop a deep, layered taste. The partially blanched cauliflower cooks evenly, avoiding dryness while ensuring the outside edges brown nicely. The recipe suggests variations depending on harissa paste potency and oven type, highlighting the need to adjust heat for optimal texture.
This dish works well alongside grains, roasted meats, or as a stand-alone vegetable plate. Its bold flavor and appealing texture make it suitable for those who appreciate spiced roasted vegetables. The inclusion of lemon wedges and the sprinkle of flaked salt offer practical finishing touches for balancing heat and acidity. It can be prepared ahead and adjusted for desired spice levels by modifying harissa and chili flakes.
Ingredients
- 4 pounds cauliflower with leaves if possible, whole heads, 2 to 3
- 2 red onion peeled, trimmed and cut into six wedges each
- salt for blanching
Harissa butter marinade
- ½ cup butter melted, unsalted, 1 stick
- 4 tablespoons olive oil
- 3 tablespoons harissa paste or more to taste
- 3 tablespoons tomato paste
- 2 teaspoons maple syrup
- 3 garlic minced, cloves
- 1 teaspoon cumin ground
- 1 tablespoon lemon from 1 whole lemon (reserve the lemon, zest
- 1 teaspoon Aleppo chili flakes optional
- 1 teaspoon salt
To serve
- black pepper to taste, flakes
- salt to taste, flakes
- lemon from the reserved lemon, wedges
Instructions
- Cut the cauliflower into quarters (or in half if you have tiny cauliflowers). Leave any cauliflower leaves attached at the base. Just trim them back a touch so that the top of the cauliflower is exposed.
- Fill a large pot with well-salted water – I use a tablespoon of salt per quart (litre) of water. Place the pot over high heat and bring the water to a rolling boil. Blanch the cauliflower in the boiling water for 2 minutes. Press down on the cauliflower with a spatula to keep them submerged. You may need to blanch them in batches if all the cauliflower can't fit into the pot. Transfer to a colander and drain well.
- Preheat a conventional oven to 400 °F (or 360 °F for a convection oven).
- Mix all the ingredients for the harissa butter marinade in a medium-sized bowl. Rub each piece of cauliflower in harissa butter and place them on a large parchment-lined, rimmed baking sheet cut side down (so that the outer leaves are exposed). The baking sheet should be large enough that there is space between the cauliflower pieces. Distribute the onion wedges across the gaps, and spoon the remaining harissa marinade over the veggies.
- Roast for 30 minutes. Baste the cauliflower and onions with the harissa juices from the baking sheet. Then turn the heat down to 370 °F (340 °F in a convection oven) and continue to roast for another 30 to 40 minutes, basting twice, until the cauliflower is well-browned, the leaves are crispy, and the inside soft.
- Transfer everything to a serving platter. And drizzle with the remaining harissa butter and browned aromatics from the baking tray. Serve at once, with a generous grind of black pepper, salt (use Maldon flakes if you have them) and the lemon wedges alongside.
Notes
- Adjust the amount of harissa paste based on its spiciness and your heat preference.
- Blanching the cauliflower briefly before roasting ensures even cooking and tenderness inside.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Check doneness by ensuring the cauliflower is tender inside and browned outside; cooking times may vary by oven and cauliflower size.
- Reserve lemon wedges to serve for added brightness at the table.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 485mg | 20% |
| Potassium | 818mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 115mg | 128% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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