Cauliflower is really having a moment right now. I mean, who would have ever guessed that humble little cauliflower could be so versatile? There are loads of different ways it can be jazzed up and one of my absolute favorite ways has always been buffalo roasted cauliflower, a healthier version of one my favorite bar snacks.
Harissa roasted cauliflower is like buffalo cauliflower’s more interesting and better looking cousin. It has heat and the tang like buffalo, but it’s much more dynamic! It’s also smoky, citrusy and aromatic. It’s perfect as an appetizer, a party snack or as a veggie side dish.
Here’s what you need:
How to make harissa roasted cauliflower:
Preparation is a cinch! Just cut the cauliflower into bite sized florets, toss them in olive oil and salt and arrange them evenly on a sheet pan. Make sure there is room on the pan for them to each have their own space. This will ensure they will brown evenly. If they are all crowded together, they will steam and not caramelize.
Roast them in a preheated 425 degree oven for 20 minutes, flipping at 10 minutes to make sure both sides brown.
Once they’ve roasted, toss them carefully in a few tablespoons of harissa paste, then arrange them back on the sheet pan. Place them back into the oven for about 5 more minutes.
You know I made a sauce to go with it!
This lemony yogurt and herb sauce is the perfect compliment to the spicy and smoky cauliflower.
Mince or grate garlic on a microplane then just toss it in a bowl with the yogurt, cilantro, lemon juice and salt. If you’re not a fan of cilantro, you could use basil or parsley.
Just give it a quick stir and it’s ready to go! However it’s much better if it has time to sit for a bit, and all the flavors marry together. It’s great for dipping or drizzling all over the cauliflower.
For a little extra flavor and texture and flavor I love topping the cauliflower with toasted, sliced almonds and some fresh, chopped cilantro.
Other recipes I think you would like:
- Crispy Parmesan Roasted Cauliflower
- Harissa Spiced Beef Chili
- Easy Oven Roasted Zaalouk
- Simple, Traditional Tzatziki Sauce
- Mediterranean Farro Salad
- Grilled Chicken Shawarma Skewers
Harissa Roasted Cauliflower with Cilantro, Lemon Yogurt Sauce
Ingredients
- 1 cauliflower head cut into florets
- 1/2 tsp salt
- 2 tbsp olive oil
- 4-6 tbsp harissa paste
For the yogurt sauce
- 1 cup plain greek yogurt
- 1/2 tsp salt
- 2 tbsp chopped, fresh cilantro
- 1 clove garlic grated or minced
- 1 tbsp fresh squeezed lemon juice
- pinch ground black pepper
garnish
- chopped fresh cilantro
- toasted sliced almonds
Instructions
For the cauliflower
- Pre-heat oven to 425. Toss the florets with the olive oil and salt. Roast for 20 minutes total, flipping the cauliflower half way through.Remove from the oven and gently toss the cauliflower with the harissa paste. Roast for another 5 minutes. Remove and serve with the cilantro and lemon yogurt and sprinkle with toasted almonds and fresh cilantro.
For the yogurt sauce
- Mix all of the ingredients in a medium sized bowl.