This harissa spiced whole roasted cauliflower is a simple yet impressive dish. It’s packed with flavors, tender, easy to make and very customizable.
While it may seem complicated, this recipe is very easy and requires only a handful of ingredients. It’s naturally vegan and free from gluten.
A few steps are needed but each step is very simple. Here’s a little rundown of how you can make it.
It starts with a fresh head of cauliflower. Rinse and dry the cauliflower head then carefully cut the bottom stalk and surrounding leaves.
Place the cauliflower head upside down in an oiled baking pan or dutch oven and proceeded to make the marinade.
To make this flavor-packed sauce, add tahini, harissa paste, maple and lemon juice to a mixing bowl. Add cumin, mix and season to taste.
Next, pour the sauce over the cauliflower and shake to coat all the nooks and crannies. Flip over and brush the exterior with some of the sauce.
Because cauliflower is low on calories, I used baby potatoes on the side but any vegetable will do! You can add carrots, sweet potato whatever you have on hand. Spread the remaining sauce over the veggies.
Bake and that’s it! A roasted whole cauliflower packed with flavors and roasted to golden brown perfection!
You can make this harissa whole roasted cauliflower as a main dish or a side for special occasions!
For an even heartier meal, you can serve this roasted cauliflower over a bed of wild rice or quinoa and a side of citrusy green salad.
This harissa spiced whole roasted cauliflower is a simple yet impressive dish. It’s packed with flavors, tender, easy to make and very customizable.
- 1 head of cauliflower large
- 1/2 lbs baby russet potatoes (250gr)
- 2 tbsp oil
- 3 garlic cloves
- 1 1/2 tbsp tahini
- 2 tsp maple syrup optional
- 1 tsp harissa paste use, less or more depending on the level of spiciness desired
- 1 tsp lemon juice or vinegar
- 1 tsp cumin
- 2 tbsp water use more if needed
- pinch of salt
- pinch of pepper
Preheat your oven to 200°C (400°F).
Rinse and dry baby potatoes. Cut in half. Peel your garlic cloves and crush using the flat side of a knife. Set aside.
Rinse and dry your cauliflower. Carefully cut the bottom stalk, making sure to peel away all green leaves. Be careful, you want your cauliflower head to be intact.
Coat a dutch oven or cast-iron skillet with oil. You can also use an oven-safe baking pan.
In a mixing bowl, add tahini, maple syrup (if using), harissa paste, cumin, lemon juice, and water. Add salt and pepper and mix until combined. Taste test and adjust seasonings as needed. If needed, add more harissa paste for spiciness, maple for sweetness and salt for an overall intense flavor. Your mixture should be thick but spreadable, add more water to thin it out if needed.
Place your cauliflower head upside down on your baking dish. Pour 1/3 of the marinade inside the cauliflower. Shake it around so it coats the entire cauliflower from the inside. Add more marinade if needed.
Flip your cauliflower over (core-side down) and use a brush to coat the exterior surface.
Place baby potatoes and garlic cloves around the cauliflower head. With the same brush, spread the remaining marinade over the potatoes. Sprinkle with a pinch of salt and pepper.
Place in the oven. Bake for 35 to 40 minutes or until the cauliflower head and baby potatoes are golden browns.
It's ready when a knife can easily pierce the core of the cauliflower and potatoes are soft inside. If your cauliflower is golden brown but still not cooked, remove the baking dish from the over. Add a splash of water (1 to 2 tbsp), cover with aluminum foil and carefully place it back in the oven.
Once ready, remove from the oven, and serve warm.
- Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days. Reheat in the oven.
Leave a Reply