Description
Harissa Roasted Cauliflower
This harissa roasted cauliflower is inspired by the culinary techniques of Yotam Ottolenghi and Ixta Belfrage, turning a humble vegetable into a stunning centerpiece. The rich, buttery harissa marinade and slow roasting transform cauliflower into a dish that’s sweet, spicy, and almost meaty. Perfect as a vegetarian main or as a standout side dish, this recipe pairs beautifully with salads, crusty bread, or even as part of a mezze spread. A true celebration of Middle Eastern flavors!
4 lbs whole cauliflower (2-3 heads), quartered
2 red onions, cut into wedges
½ cup unsalted butter, melted
4 tbsp olive oil
3 tbsp harissa paste
3 tbsp tomato paste
2 tsp maple syrup
3 garlic cloves, minced
1 tsp ground cumin
1 tbsp lemon zest
1 tsp Aleppo chili flakes (optional)
Salt and black pepper to taste
Lemon wedges for serving
Directions:
1. Blanch cauliflower for 2 minutes in salted boiling water. Drain.
2. Preheat oven to 400°F (360°F for convection).
3. Mix all marinade ingredients. Coat cauliflower and onions.
4. Roast at 400°F for 30 minutes. Reduce heat to 370°F and roast for 30-40 minutes, basting occasionally.
5. Serve with a drizzle of harissa butter and lemon wedges.
Prep Time: 1 hr 25 mins
Kcal: ~200 per serving
Step-by-Step Guide
1. Prepare the Cauliflower: Bring a large pot of salted water to a boil. Carefully add the quartered cauliflower heads and blanch for exactly 2 minutes. This step is crucial for tenderizing the core. Drain thoroughly in a colander and let steam evaporate.
2. Make the Marinade: In a large bowl, whisk together the melted unsalted butter, olive oil, harissa paste, tomato paste, maple syrup, minced garlic, ground cumin, lemon zest, and Aleppo chili flakes (if using). Season generously with salt and black pepper.
3. Coat the Vegetables: Add the blanched cauliflower quarters and red onion wedges to the bowl with the marinade. Using your hands or a large spoon, gently toss until every surface is thoroughly and evenly coated.
4. Roast in Stages: Arrange the coated vegetables in a single layer on a large, parchment-lined baking sheet. Roast in the preheated 400°F (or 360°F convection) oven for 30 minutes. Then, reduce the oven temperature to 370°F. Continue roasting for another 30-40 minutes, basting the vegetables with the pan juices every 15 minutes, until deeply caramelized and fork-tender.
5. Serve: Transfer to a serving platter. Drizzle with the spiced butter from the pan and serve immediately with fresh lemon wedges.
Serving Suggestions
This versatile dish shines in multiple settings. As a vegetarian main, serve it atop a bed of creamy hummus or garlicky yogurt with warm pita bread. For a hearty side, pair it with grilled chicken or lamb. It also makes a spectacular component of a mezze platter alongside falafel, tabbouleh, and olives. A simple arugula salad with a lemon vinaigrette cuts through the richness perfectly.
How-to Summary
Blanch quartered cauliflower, then coat in a spiced harissa-butter marinade with onions. Roast initially at high heat (400°F) for 30 minutes, then lower to 370°F for 30-40 more minutes, basting occasionally, until caramelized and tender. Serve with pan juices and lemon.
Frequently Asked Questions
Can I make this with cauliflower florets instead of quarters? Yes, but reduce the initial blanching to 1 minute and check for doneness 10-15 minutes earlier, as smaller pieces cook faster and won’t have the same dramatic presentation.
What can I substitute for harissa paste? A good substitute is a mix of 2 tbsp tomato paste, 1 tbsp smoked paprika, 1 tsp cayenne pepper (adjust to heat preference), and 1/2 tsp ground coriander. The flavor profile will be different but still delicious.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warm throughout to restore texture; microwaving will make it soggy.
Is this recipe gluten-free and vegan adaptable? It is naturally gluten-free. For a vegan version, replace the butter with a high-heat oil like avocado oil or a vegan butter alternative that is good for roasting.
Why is blanching the cauliflower necessary? Blanching softens the dense core, ensuring the inside cooks through at the same rate as the outside caramelizes during the long roast, preventing a raw center.
Common Mistakes to Avoid
- Skipping the Blanch: This leads to uneven cooking—a charred exterior and an unpleasantly hard, raw stem.
- Overcrowding the Pan: If the vegetables are piled on top of each other, they will steam instead of roast. Use two pans if necessary for proper caramelization.
- Not Basting: Regularly spooning the flavorful pan juices over the cauliflower is key to building layers of flavor and a gorgeous glaze.
- Using a Weak Harissa: The dish’s character depends on a quality, flavorful harissa paste. Taste yours first; if it’s mild, you may need to add a bit more.
Conclusion
This Harissa Roasted Cauliflower recipe demonstrates how transformative simple techniques can be. The process of blanching, marinating, and slow-roasting elevates cauliflower into a deeply flavorful, caramelized masterpiece. It’s a testament to the power of bold spices and patient cooking, resulting in a dish that is sure to impress as both a comforting family meal and a stunning centerpiece for guests. Mastering this recipe opens the door to a world of vegetable-forward, intensely satisfying cooking.