Grab a jar of harissa paste on your next grocery run and make this Harissa Roasted Cauliflower! Serve it over hummus with pita and fresh veggies, enjoy it as a side dish, or add it to your favorite grain bowl!
Roasting brings out the best in cauliflower, making it one of my favorites!
Tossing it with maple syrup and harissa takes it to the next level, adding a perfect balance of spicy and sweet with caramelized edges. It’s just so good!
One important thing to note— harissa is spicy! If you're sensitive to spice, start with a small amount and adjust to taste.
Pairing it with creamy sauces like hummus, tahini, or yogurt dip is a great way to balance the heat and mellow its intensity.
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What is Harissa?
Harissa is an aromatic chili paste that’s a staple in North African and Middle Eastern cuisine.
While recipes vary by region, traditional harissa typically includes a blend of chili peppers, garlic, olive oil, cumin, coriander, and caraway.
It is known for its smoky, spicy, and slightly tangy flavor, with rich garlicky, peppery, and subtly vinegary undertones.
I use Trader Joe's Harissa Paste, which has a moderate level of spice. It's enough to add a kick without being overpowering and is well-balanced.
Another brand to look out for is Mina Harissa which comes in mild and spicy so if you're more sensitive to heat, start with a small amount or pick up the mild variety.
Ingredients
The cauliflower is coated in a blend of seasonings, harissa paste, olive oil, and maple syrup, then roasted to perfection.
It's tender yet crisp, with beautifully caramelized edges!
Cauliflower: The star of the dish! Roasted cauliflower is tender with perfectly crispy edges.
Harissa: Harissa brings a smoky, spicy, and slightly tangy flavor. Some brands can be quite hot, so adjust the amount based on your spice tolerance.
Avocado Oil: Any oil with a high smoke point will work. I personally prefer using avocado oil.
Maple Syrup: It adds a touch of sweetness which really complements the spicy harissa paste.
Spices: Onion powder, garlic powder, smoked paprika, cumin, salt and pepper is added for additional flavor.
See recipe card for quantities.
How to Make This Recipe
This spicy vegan harissa cauliflower makes a delicious side dish alongside your favorite protein and grains like rice or quinoa.
However, my personal favorite way to enjoy it is over creamy hummus, served with fresh pita and crisp vegetables.
The full written recipe can be found in the recipe card below.
Step 1: Add the avocado oil, harissa paste, maple syrup, paprika, cumin, onion powder, garlic powder, Kosher salt, and black pepper into a large bowl and whisk well to combine.
Step 2: Cut the cauliflower into bite-sized florets and place them in the large bowl. Toss thoroughly to ensure all the cauliflower is evenly coated in the harissa mixture.
Step 3: Add the harissa cauliflower to the prepared baking sheet. Arrange florets in a single layer, avoiding overcrowding.
Step 4: Roast for 24-27 minutes at 450℉, tossing once midway through, until lightly charred and tender.
Step 5: Garnish with fresh herbs of your choice, such as dill and cilantro, and serve as a side dish or alongside hummus and pita bread.
Note: Be sure to arrange the florets in a single layer on the baking sheet. Overcrowding traps steam, which can make the cauliflower mushy instead of allowing it to caramelize and crisp up.
Serving Ideas
This roasted harissa cauliflower is super versatile! Here are some delicious ways to serve it.
With hummus and pita: Pair it with creamy hummus and warm pita for a delicious snack or appetizer! This is my personal favorite. It's incredible!
As a side dish: Serve it alongside more roasted veggies, roasted potatoes, and pan-fried tofu.
In a grain bowl: Add it to a bowl with quinoa, farro, or couscous, along with greens, chickpeas, and a tahini drizzle or vegan tzatziki sauce.
Topped on a salad: Toss it into a fresh salad with arugula, cucumbers, and a lemony dressing.
In a wrap or pita sandwich: Stuff it into a pita with tzatziki, tomatoes, and greens for a flavorful handheld meal.
On a mezze platter: Include it in a spread with olives, baba ganoush, tabbouleh, and fresh veggies.
Tips & Tricks
Try to cut the florets into similar sizes to ensure even cooking.
Make sure that the florets are completely dry before tossing the olive oil mixture. Excess moisture can prevent proper roasting and lead to steaming instead.
Spread the florets out in a single layer on your baking sheet. Overcrowding traps steam, leading to mushy cauliflower instead of that beautiful caramelization and crispiness.
If your baking sheet isn't extra large, use two instead. Don't risk it!
Toss halfway through roasting to make sure that all sides get golden and crispy rather than overly roasted on just one side.
A drizzle of maple syrup balances the heat and enhances caramelization, I highly recommend this!
Pair with a creamy element like hummus, tahini sauce, or vegan yogurt to complement the heat.
Storage
Store: Once cooked, you can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: For the best results, reheat in an air fryer for 4-6 minutes or a 350ºF oven until warmed through. In a pinch, you can use a microwave but keep in mind that the cauliflower will be soggy.
Freeze: I do not recommend freezing this recipe.
Frequently Asked Questions
Yes, you can start with as much as you’re comfortable with and adjust from there. I use about a tablespoon and a half, which I find spicy but still flavorful without being overwhelmingly hot. You can also use a mild variety!
Fresh cauliflower works best for roasting, as frozen florets can become soggy during cooking.
A creamy tahini sauce, hummus, or a vegan tzatziki pairs perfectly with this spicy cauliflower dish.
More Vegetable Recipes
Looking for other veggie side dish recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Harissa Roasted Cauliflower
Ingredients
- 1 large head of Cauliflower cut into florets
- 1 tablespoon Avocado Oil
- 1 ½ tablespoons Harissa Paste
- 1 tablespoon Maple Syrup
- ½ teaspoon Smoked Paprika
- ½ teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- Fresh Herbs for garnish
Instructions
- Preheat oven to 450℉ and line a large baking sheet with parchment paper.
- Add the avocado oil, harissa paste, maple syrup, paprika, cumin, onion powder, garlic powder, Kosher salt, and black pepper into a large bowl and whisk well to combine.
- Cut the cauliflower into bite-sized florets and place them in the large bowl. Toss thoroughly to ensure all the cauliflower is evenly coated in the harissa mixture.
- Add the harissa cauliflower to the prepared baking sheet. Arrange florets in a single layer, avoiding overcrowding.
- Roast for 24-27 minutes, tossing once midway through, until lightly charred and tender.
- Taste and adjust the salt, if needed.
- Garnish with fresh herbs of your choice, such as dill and cilantro, and serve as a side dish or alongside hummus and pita bread. Enjoy!
Notes
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