Description
This Roasted Harissa Cauliflower recipe features tender cauliflower florets coated in a spicy, smoky harissa marinade, then oven-roasted to perfection. The dish combines flavorful North African-inspired spices such as cumin, smoked paprika, and garlic powder with the heat of harissa paste, resulting in a crispy, slightly charred vegetable side that is perfect for any meal. Garnished with fresh cilantro and served with lemon wedges, this recipe is a vibrant, healthy way to enjoy cauliflower with a bold and zesty twist.
Ingredients
Scale
Cauliflower and Marinade
- 1 large head of cauliflower, cut into florets
- 2-3 tablespoons harissa paste (adjust to taste)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Garnish and Serving
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the cauliflower.
- Cut the Cauliflower: Wash the cauliflower thoroughly and cut it into bite-sized florets ensuring they are of similar size for even cooking.
- Dry the Cauliflower: Pat the cauliflower florets dry using a kitchen towel or paper towels to help achieve a crispy texture during roasting.
- Combine Ingredients: In a large bowl, mix together the harissa paste, olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until well combined to form the marinade.
- Adjust Seasoning: Taste the marinade and adjust according to your preference—add more harissa for extra heat or a little honey or maple syrup for a milder, slightly sweet flavor.
- Coat the Cauliflower: Add the dried cauliflower florets to the marinade bowl and toss well. Use your hands to gently massage the marinade into the florets for better flavor absorption.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread the marinated cauliflower in a single layer, avoiding overcrowding. Use two baking sheets if necessary to ensure even roasting.
- Roast: Place the baking sheet in the preheated oven and roast the cauliflower for 20-25 minutes. Flip the florets halfway through cooking to promote even browning and roasting.
- Check for Doneness: Test the cauliflower by piercing a floret with a fork. It should be tender and easily pierced. The edges should be golden brown and slightly crispy.
- Garnish: Remove the roasted cauliflower from the oven and transfer it to a serving dish. Sprinkle with fresh chopped cilantro for a bright, herbal finish.
- Serve: Serve immediately while hot, accompanied by lemon wedges to squeeze over the cauliflower adding a fresh citrus brightness to the dish.
Notes
- Patting the cauliflower dry before marinating is essential for achieving a crispy roasted texture.
- Adjust the quantity of harissa paste to suit your spice tolerance. Remember that adding a touch of honey or maple syrup can balance out the heat.
- Do not overcrowd the baking sheet, as this can cause the cauliflower to steam rather than roast.
- If you prefer extra crispiness, you can roast a bit longer but watch to prevent burning.
- This dish is an excellent vegetarian and vegan-friendly side that pairs well with grains or protein dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: North African
