So long and goodbye to boring cauliflower. Bring on the spiciness of harissa, a Mediterranean hot chile pepper paste that is so flavorful I’m quickly finding myself using on just about everything. Rubbing the paste on a head of cauliflower and roasting it results in an unbelievably tasty side dish. The heat gets tamed a bit (but it’s still there), leaving you with a wonderful garlicky, earthy bite. Roasted harissa cauliflower is quite possibly the perfect side dish (and it’s low in carbs too!).
You can make the roasted Harissa cauliflower in the grill too, just place the harissa-covered head directly on a hot grill over indirect heat and cook until tender. I prefer to poke it with a long skewer to check for doneness. Specially when grilled over charcoal, the cauliflower will also get a nice light smoky flavor along with the taste of harissa. And don’t hesitate to make more than one head at a time. The leftovers are just as good as (and maybe a bit better) than the night you make them. The harissa flavors penetrate the cauliflower even more overnight. For a little citrus flavor, squeeze fresh lemon over the roasted cauliflower just before serving.
Also try my harissa chicken wings.
Roasted Harissa Cauliflower
- 1 head cauliflower
- Harissa paste to taste
- Preheat your oven to 375 F. You can also roast the cauliflower on a grill over indirect heat.
- Bring a large pot of water to a boil.
- Remove any leaves from the bottom of the head of cauliflower but do not remove the stem.
- Lower the head into the boiling water and return to a boil and boil for 4 minutes.
- Remove and let cool.
- Rub harissa paste over the cauliflower. No need to be shy.
- Transfer the cauliflower to a sheet pan and place in the oven for 20-30 minutes until softened. I used a small sharp knife to test for doneness by poking the stem.
- Remove and serve.
Nutritional values are approximate.