Go Back
–+ servings
Harissa Roasted Cauliflower

Irresistibly Spicy Harissa Roasted Cauliflower Delight

This Harissa Roasted Cauliflower recipe offers a vibrant, spicy twist on a classic vegetarian dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Whole head enhances presentation.
  • 2 medium Red Onions Can swap with yellow onions if desired.
For the Harissa Marinade
  • 3 tablespoons Unsalted Butter Use olive oil for a vegan alternative.
  • 2 tablespoons Olive Oil Can be omitted if using all butter.
  • 3 tablespoons Harissa Paste Adjust to heat preference.
  • 2 tablespoons Tomato Paste Substitute with extra harissa for more heat.
  • 1 tablespoon Maple Syrup Can replace with honey or agave.
  • 3 cloves Garlic Minced garlic is best.
  • 1 teaspoon Ground Cumin Optional but recommended.
  • 1 teaspoon Lemon Zest Save juice for serving.
  • 1 teaspoon Aleppo Chili Flakes Use red pepper flakes if Aleppo is not available.
For Seasoning & Finishing
  • 1 teaspoon Salt Adjust based on butter salinity.
  • 1 teaspoon Black Pepper & Salt Flakes For finishing touch.

Equipment

  • Oven
  • Large Pot
  • Mixing bowl
  • Baking Sheet
  • Colander
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Cut the cauliflower into quarters, rinse, and set aside.
  3. Blanch the cauliflower in boiling salted water for 2 minutes, then drain.
  4. In a bowl, combine melted butter, olive oil, harissa, tomato paste, maple syrup, garlic, cumin, lemon zest, Aleppo flakes, and salt for the marinade.
  5. Coat the blanched cauliflower with the marinade in a mixing bowl.
  6. Line a baking sheet with parchment paper and transfer the coated cauliflower and onion wedges.
  7. Roast in the oven for 30 minutes, basting twice with pan juices.
  8. Reduce temperature to 370°F (190°C) and roast for an additional 30-40 minutes.
  9. Let cool slightly, then drizzle with remaining harissa butter, finish with pepper and salt, and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 450mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 55mgCalcium: 60mgIron: 1mg

Notes

For optimal texture, avoid microwaving leftovers. Store in airtight container for up to 3 days, or freeze for 3 months.

Tried this recipe?

Let us know how it was!