Go Back
–+ servings
A close up of a serving of spicy baked cauliflower topped with chopped parsley and lime wedges on a plate with a fork. Next to this is a plate with another serving of the cauliflower, a glass of white wine, and a bowl of black pepper and a cloth napkin.
Print Recipe
No ratings yet

Baked Cauliflower with Garlic and Harissa

Slabs of tender cauliflower in a spicy, garlicky, citrusy harissa sauce, roasted to perfection.
Prep Time10 minutes
Cook Time50 minutes
Course: Entree or Side Dish
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Servings: 4 as a main, 8 as a side
Author: Suzy Karadsheh

Ingredients

  • 2 heads cauliflower, leaves intact, cut into wedges
  • 10 medium garlic cloves, peeled
  • 1 cup packed parsley leaves and tender stems, plus more chopped parsley for garnish
  • 1 teaspoon ground cumin
  • 1 to 2 tablespoons harissa
  • 1/4 cup tomato paste
  • 2 limes, juiced
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper

Instructions

  • Get ready. Fill a large pot with water about 3/4 of the way with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove. Position a rack in the middle of the oven and heat the oven to 400°F. Coat a large sheet pan or two with a thin layer of olive oil.
  • Parboil the cauliflower. When the water is boiling, salt generously and add the cauliflower wedges. Cook for about 5 to 7 minutes, or so just until the cauliflower begins to soften (it helps to add a plate on top of the cauliflower to keep it submerged in the water). Use tongs to transfer the cauliflower to the prepared plate to drain.
  • Make the garlic-harissa rub/sauce. To the bowl of a large food processor fitted with a blade, add the garlic cloves, parsley, cumin, harissa, tomato paste, lime juice, and a drizzle of olive oil (about 2 tablespoons). Season with salt and pepper (about 3/4 to 1 teaspoon each). Blend until you have a homogeneous thick mixture.
  • Coat the cauliflower with the garlic-harissa rub. Pat the cauliflower dry, then arrange the wedges on top of the oiled sheet pan. Now generously coat the wedges all over with the garlic-harissa mixture. (Make sure you cover all of the cauliflower, this is important for flavor.) Drizzle generously with olive oil.
  • Bake. Bake the cauliflower on the middle rack of the heated oven. Every 15 minutes or so, drizzle the cauliflower with more olive oil and/or baste with the pan juices. Do this until the cauliflower is charred in many parts (so important for flavor), about 45 minutes in total.
  • Finish and serve. Remove from the oven, garnish with a sprinkle of finely chopped parsley, and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and harissa used in this recipe.

Nutrition

Calories: 117.3kcal | Carbohydrates: 25.3g | Protein: 7.6g | Fat: 1.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 277mg | Potassium: 1195.8mg | Fiber: 8.2g | Sugar: 8.8g | Vitamin A: 1562.6IU | Vitamin C: 174.8mg | Calcium: 119.9mg | Iron: 3.3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code