Description
Harissa Roasted Cauliflower
This harissa roasted cauliflower is inspired by the culinary techniques of Yotam Ottolenghi and Ixta Belfrage, turning a humble vegetable into a stunning centerpiece. The rich, buttery harissa marinade and slow roasting transform cauliflower into a dish that’s sweet, spicy, and almost meaty. Perfect as a vegetarian main or as a standout side dish, this recipe pairs beautifully with salads, crusty bread, or even as part of a mezze spread. A true celebration of Middle Eastern flavors!
4 lbs whole cauliflower (2-3 heads), quartered
2 red onions, cut into wedges
½ cup unsalted butter, melted
4 tbsp olive oil
3 tbsp harissa paste
3 tbsp tomato paste
2 tsp maple syrup
3 garlic cloves, minced
1 tsp ground cumin
1 tbsp lemon zest
1 tsp Aleppo chili flakes (optional)
Salt and black pepper to taste
Lemon wedges for serving
Directions:
1. Blanch cauliflower for 2 minutes in salted boiling water. Drain.
2. Preheat oven to 400°F (360°F for convection).
3. Mix all marinade ingredients. Coat cauliflower and onions.
4. Roast at 400°F for 30 minutes. Reduce heat to 370°F and roast for 30-40 minutes, basting occasionally.
5. Serve with a drizzle of harissa butter and lemon wedges.
Prep Time: 1 hr 25 mins
Kcal: ~200 per serving
