5 from 15 votes
Harissa roasted cauliflower recipe
This Harissa roasted cauliflower recipe features whole cauliflower heads blanched briefly then coated in a spiced harissa butter marinade with tomato paste, garlic, and cumin. Roasting at a high temperature caramelizes the cauliflower and its leaves, producing tender pieces with a smoky, spicy, and slightly sweet flavor from the maple syrup and lemon zest. The marinade's blend highlights both warmth and brightness, making it a distinct vegetable dish with depth. It can be served as a side or a vegetable course seasoned with flaky salt and fresh lemon wedges for added zest.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
8
Calories:
249 kcal
Course:
Side Dish, Main Course, Lunch
Cuisine:
Mediterranean, Middle Eastern, Moroccan
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
- salt to taste, flakes
- black pepper 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 249
% 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.