Cauliflower never tasted so good! This Harissa Roasted Cauliflower served over a garlic tahini yoghurt and topped with toasted almonds and fresh cilantro is my new favourite way to serve cauliflower. It’s sticky, sweet with just the perfect amount of spice.
The cauliflower is cut into florets and tossed in a mix of harissa paste, lemon juice, olive oil, honey and salt and then baked until the tender and sticky with little crisp bits. It’s honestly so delicious! Serve it as a side dish or use the harissa roasted cauliflower as a base to make a salad. And if you love a cauliflower salad then definitely try my Golden Roasted Cauliflower Salad or my Roasted Cauliflower and Kale Salad.
What’s to Love About Harissa Roasted Cauliflower
- allergy friendly – this recipe is gluten-free, dairy optional, egg free and easily nut free.
- the perfect side dish – serve alongside other salads and your favourite proteins for a spread that’s sure to impress.
- easy to make – while this recipe takes some time to cook, it is quick to throw together and very easy to make.
What You Need To Make Harissa Roasted Cauliflower
You just need a handful of simple ingredients to make this delicious recipe, all of which I found from my local grocery store (even the harissa paste!). Below is a list of everything you will need including any ingredient notes and possible ingredient swaps.
- cauliflower – you could swap cauliflower florets for broccoli to try something a little different! It might not need to cook for as long though if using broccoli.
- harissa paste – I was able to find the harissa paste at my local supermarket, if yours doesn’t have it then try a deli or specialty food store. Harissa is a North African condiment but is also common in Middle Eastern cooking. It’s a spicy paste made from chilies and spices.
- honey – the honey helps the sauce become sticky as it cooks. It can be swapped for pure maple syrup.
- lemon juice – you could test this recipe out using lime instead if that’s what you have on hand.
- extra virgin olive oil – I always recommend extra virgin olive oil as it is least processed and retains more nutrients then regular olive oil.
- sea salt flakes
- cumin seeds
- corn flour – I recommend tossing the cauliflower florets in a little corn flour to help the marinade really stick to the cauliflower.
To serve
Use the harissa roasted cauliflower as a base for salads or a simple side or level it up and serve it over garlic tahini yoghurt and top with cilantro and toasted almonds. Here’s what you’ll need:
- Greek yoghurt – for a dairy free option, swap the Greek yoghurt for unsweetened coconut yoghurt.
- tahini – I suggest using hulled tahini for this recipe.
- garlic clove – one minced garlic clove adds a subtle flavour to this tahini sauce.
- lemon juice
- sea salt flakes
- coriander – also known as cilantro, you can swap for other fresh herbs like fresh mint.
- slivered almonds – you can swap almonds for pine nuts or pistachios.
How to Make Harissa Roasted Cauliflower
Preheat the oven to 200°C/392°F on the conventional setting. I prefer the conventional setting as, while it does take a little longer to cook, it results in a more evenly cooked, almost caramelised cauliflower. If you are cooking on fan forced, reduce the temperature to 180°C/356°F and cook for less time, keeping an eye on it so it doesn’t burn.
Add the cauliflower florets to a large bowl and top with the corn flour, tossing to coat as evenly as possible. Tip the cauliflower florets out onto a large parchment paper lined sheet pan.
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To a small bowl add the harissa paste, honey, lemon juice, olive oil, salt and cumin seeds. Whisk to combine and then pour over the cauliflower. Use a basting brush to coat all of the cauliflower in the sauce.
Place the baking tray into the oven and bake for 30 minutes. Toss the cauliflower and return to the oven. If it is getting too browned them place on the bottom shelf. Once roasted, remove from the oven.
Meanwhile, make the tahini yoghurt sauce by whisking together the yoghurt, tahini, lemon juice, salt and minced garlic in a medium bowl.
Spread spoonfuls of the yoghurt sauce over the base of a serving platter. Top with the cauliflower florets and then toasted nuts and chopped coriander and serve warm.
What to serve with Harissa Roasted Cauliflower
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days.
Harissa Roasted Cauliflower
Equipment
- Whisk
- Sharp knife
Ingredients
- 1 head cauliflower, cut into small florets (900 grams)
- 1 ½ tablespoons harissa paste
- 2 tablespoons honey
- 1 teaspoon cumin seeds
- 40 mL lemon juice, approx. 1 lemon
- 40 mL extra virgin olive oil
- 1 teaspoon sea salt flakes
- 1 tablespoon corn flour
Garlic Tahini Yoghurt
- ¼ cup hulled tahini
- 1 cup natural yoghurt
- 1 clove garlic, minced
- ½ teaspoon sea salt flakes
- 20 mL lemon juice, approx. half of a lemon
To serve
- fresh coriander, finely chopped
- ¼ cup slivered almonds, toasted
Instructions
- Preheat the oven to 200°C (conventional). Line a large baking tray with parchment paper and set aside.
- To a small bowl add the harissa, honey, cumin seeds, lemon juice, olive oil and salt. Whisk to combine.
- Tip the cauliflower florets into a large bowl and top with the corn flour. Toss to coat as evenly as possible. Tip the cauliflower out onto the baking tray and drizzle the marinade over the top. Use either clean hands to toss the cauliflower florets in the marinade until they’re evenly coated or use a basting brush to brush each piece of cauliflower.
- Spread the cauliflower florets out into a single layer. Place the tray onto the top shelf of the oven for 30 minutes and then switch to the bottom shelf for another 20 minutes, tossing the cauliflower at this point to cook evenly. Once baked, remove from the oven.
- Meanwhile, make the tahini yoghurt. Add the tahini, yoghurt, garlic, salt and lemon juice to a medium bowl and whisk to combine.
- To serve, spoon the tahini yoghurt onto a serving platter and spread out into a thick layer. Top with the warm harissa roasted cauliflower and then finely chopped coriander and toasted almonds.
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