Harissa Roasted Cauliflower

Harissa Roasted Cauliflower is a flavorful side dish made by roasting cauliflower with a spicy harissa paste mixture until tender and caramelized. Serve it over hummus with pita and fresh vegetables, enjoy it as a simple side, or add it to your favorite grain bowl.

The cauliflower roasts until lightly crisp on the edges while the harissa mixture caramelizes into a spiced coating.

It's an easy way to add a lot of flavor to roasted vegetables with just a few pantry ingredients.

Ingredients

Here's what you'll need to make it.

Cauliflower: Cut into evenly sized florets so they roast at the same rate and develop crispy edges.

Harissa Paste: A spicy chili paste made with peppers, garlic, and spices. The heat level varies by brand, so adjust the amount if you prefer a milder flavor.

Avocado Oil: Helps the cauliflower roast and caramelize. Any neutral oil with a high smoke point works well.

Maple Syrup: Adds a touch of sweetness to balance the heat of the harissa.

See recipe card for quantities.

How to Make This Recipe

This recipe comes together in just a few simple steps.

The full written recipe can be found in the recipe card below.

Step 1: Add the avocado oil, harissa paste, maple syrup, and seasonings 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 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.

Serving Ideas

• With hummus and pita: Serve it over hummus with warm pita and fresh vegetables.
• As a side dish: Pair it with roasted vegetables, roasted potatoes, or lemon herb tofu.
• In a grain bowl: Add it to a bowl with quinoa, farro, or couscous along with greens and a creamy lemon tahini dill sauce.
• On a salad: Toss it with arugula, cucumbers, and a simple vinaigrette.
• In a wrap or pita: Stuff it into a pita with tomatoes, greens, and vegan tzatziki.
• On a mezze platter: Serve it alongside olives, baba ganoush, tabbouleh, and fresh vegetables.

Tips & Tricks

Dry the florets: Make sure the cauliflower is dry before tossing with oil to prevent steaming.

Avoid overcrowding: Spread the cauliflower in a single layer so it roasts instead of steams. Use two pans if needed.

Flip halfway: Toss the cauliflower halfway through roasting so all sides brown evenly.

Serve with something creamy: Pair with hummus, tahini sauce, or vegan yogurt.

Storage

Store: Store 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.

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