Harissa Roasted Cauliflower With Fresh Herbs
Harissa roasted cauliflower is a flavorful dish with roasted cauliflower, dried fruit, almonds, and fresh herbs tossed with a flavorful homemade tahini harissa sauce. This delightful side dish is gluten free and dairy free.
Looking for more easy side dishes? Try my recipe caramelized braised leeks, roasted carrots and dates with pistachios, or warm potato asparagus salad.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make roasted cauliflower with harissa:
- Head of cauliflower
- Olive oil
- Kosher salt and freshly ground black pepper – to taste.
- Slivered almonds – add a nice crunch and contrast of texture.
- Dried cranberries – for a bit of sweetness and a chewy texture.
- Fresh herbs – fresh dill and fresh mint.
- Harissa tahini sauce – creamy tahini, fresh lemon juice, hot water, spicy harissa paste, maple syrup, pinch of salt.
How to Make Harissa Roasted Cauliflower: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Wash the cauliflower and trim off any leaves, then cut the cauliflower into bite-sized florets.
2. Add the cauliflower florets to a rimmed baking sheet. Toss with olive oil, kosher salt, and freshly ground black pepper then spread them into a single layer. Roast cauliflower until tender with golden brown edges.
3. As the cauliflower cooks, make the harissa tahini sauce.
4. Add the roasted cauliflower to a serving bowl along with the almonds, dried cranberries, and fresh herbs. Drizzle with several spoonfuls of the sauce. Toss to coat until well combined. Sprinkle a few more herbs over the top if desired and serve immediately.
Helpful Tips
- You don’t need parchment paper. The direct contact of the cauliflower on the metal baking sheet helps create those delicious golden brown edges.
Quick Tip: Different brands of harissa have different levels of spiciness depending on the type of chilies used.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this Harissa cauliflower recipe using what you already have? Here are some ideas…
- No slivered almonds? – use pine nuts, pistachios, or pepitas.
- No dried cranberries? – you can also use chopped dates or even pomegranate seeds would be delicious!
- Add-ins – crispy chickpeas, garlic powder, or lemon zest over the top before serving.
- Make cauliflower steaks – stand the whole cauliflower upright on a cutting board, then cut into thick slices. Brush the slices with olive oil, salt, and pepper. You’ll want to cook them a bit longer depending on the thickness of your slices. When fork-tender, brush with the sauce and top with the other ingredients.
Frequently Asked Questions
Harissa is a red chili paste that is popular in Middle Eastern and North African cuisine. It varies in spiciness depending on the type of chilies used. You can buy either mild harissa or spicy harissa paste.
I got mine at Trader Joe’s, but you can also find it in the international aisle at many grocery stores or online.
More Cauliflower Recipes
- Roasted Cauliflower and Chickpea Tacos With Jicama Carrot Slaw
- Dairy Free Cauliflower Mash
- Creamy Leek Cauliflower Potato Soup
I hope you love this Harissa Roasted Cauliflower! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Harissa Roasted Cauliflower With Fresh Herbs
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil or avocado oil
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons slivered almonds
- 2 tablespoons dried cranberries roughly chopped
- 2 tablespoons fresh mint roughly chopped
- 1 tablespoon fresh dill finely chopped
- harissa tahini sauce to taste
Instructions
- Preheat your oven to 425ºF.
- Wash the cauliflower and trim off any leaves, then cut the cauliflower into bite-sized florets.
- Add the cauliflower florets to a rimmed baking sheet. Toss with olive oil, kosher salt, and freshly ground black pepper then spread them into a single layer. Bake for 25 minutes, stir, and cook for an additional 5 minutes.
- As the cauliflower cooks, make the harissa tahini sauce.
- Add the roasted cauliflower to a serving bowl along with the almonds, dried cranberries, and fresh herbs. Drizzle with several spoonfuls of the sauce. Toss to coat until well combined. Sprinkle a few more herbs over the top if desired and serve immediately.