Spicy Harissa Roasted Cauliflower with Brown Butter Bliss

This Harissa Roasted Cauliflower is a flavorful, meat-free masterpiece that's gluten-free and perfect for any gathering.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings: 6 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

4 pounds Whole Cauliflower This is the superstar of the dish; using a whole head provides better presentation and flavor.
2 Red Onions Adds sweetness and depth; feel free to substitute with yellow onions if preferred.
Salt Essential for blanching the cauliflower to enhance its natural flavor.

For the Marinade

0.5 cup Unsalted Butter This adds richness and depth; you can substitute olive oil for a vegan option.
4 tablespoons Olive Oil Helps achieve a crispy texture; opt for extra virgin for a robust flavor.
3 tablespoons Harissa Paste Infuses the dish with a spicy kick; adjust the amount for your preferred heat level.
3 tablespoons Tomato Paste Adds umami and sweetness; you can replace it with more harissa if desired or omit for less sweetness.
2 teaspoons Maple Syrup Balances the spiciness with a hint of sweetness; honey works well as a substitute too.
3 cloves Garlic Enhances the overall flavor; try using roasted garlic for milder notes.
1 teaspoon Ground Cumin Adds warmth; consider swapping with coriander for a slight twist.
1 tablespoon Lemon Zest Brightens the dish; you can use lemon juice for added acidity if desired.
1 teaspoon Aleppo Chili Flakes Provides mild heat and flavor; regular chili flakes work too or you can omit.
Black Pepper and Salt Flakes For seasoning to taste; using flaky sea salt makes for a beautiful finish.

For Serving

Lemon Wedges Adds a final burst of freshness and flavor when serving.

Equipment

oven
Large pot
mixing bowl
baking sheet
Colander
Sharp Knife
Cutting board

Method

Preparation

Begin by preheating your oven to 400°F (200°C). While the oven warms up, take a whole cauliflower and carefully cut it into quarters, keeping the leaves intact for added flavor and presentation. Place the cauliflower on a cutting board, making sure to have a sharp knife and a sturdy surface for safe cutting.

Blanching

In a large pot, bring salted water to a rolling boil. Once boiling, gently add the cauliflower quarters and blanch for 2 minutes before removing them from the heat. Drain the cauliflower in a colander and allow the excess water to drip off.

Marinade Creation

In a mixing bowl, combine melted butter, olive oil, harissa paste, tomato paste, maple syrup, minced garlic, ground cumin, lemon zest, and Aleppo chili flakes. Stir well until all ingredients are evenly blended, creating a rich and aromatic marinade.

Coating

Using your hands or a brush, generously rub the harissa marinade all over the cauliflower quarters, ensuring every crevice is coated. Prepare a parchment-lined baking sheet, then arrange the marinated cauliflower on it, placing onion wedges around them for added sweetness.

Roasting

Transfer the baking sheet to the preheated oven and roast the cauliflower for 30 minutes. Lower the oven temperature to 370°F (190°C) and continue roasting for another 30-40 minutes, basting the cauliflower twice during this process.

Serving

Once the harissa roasted cauliflower is beautifully browned and tender, remove it from the oven and transfer to a serving platter. Drizzle any remaining marinade over the top, and serve with fresh lemon wedges on the side.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 21gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 75mgIron: 1mg

Notes

Ensure even roasting by using a large baking sheet with enough space between the cauliflower quarters. Taste your harissa before adding more to the marinade, as some brands are spicier than others.

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