Other Delicious Moroccan Recipes
Note that this post is part of a larger compilation of Moroccan recipes created by GradFood. So if you enjoyed this recipe for Harissa-Roasted Cauliflower, be sure to check out The Top 10 Authentic Moroccan Recipes. Here, we give an overview of Moroccan cuisine, discuss traditional Moroccan cooking techniques, and of course show you how to make our favorite delicious Moroccan meals like Shakshuka, Lamb & Apricot Tagine, and much more!
Moroccan Harissa-Roasted Cauliflower
Sweet, spicy, and tangy, this Moroccan cauliflower side dish is packed with bold flavors.
Ingredients
- 1 head cauliflower
- 4 tbsp harissa paste
- 1 tsp pepper
- 1 tbsp tahini
- 2 tbsp honey
- ½ lemon juiced
- 4 tbsp pomegranate seeds
- Mint chiffonade
Instructions
- Preheat oven to 425 degrees.
- Combine 2 tbsp harissa paste with 2 tbsp olive oil. Break cauliflower into florets and toss with harissa/oil mixture and pepper.
- Bake in oven on a foil-lined baking dish for 30 minutes, flipping once. Remove from oven, mix with remaining harissa paste, and place back in oven for another 10 minutes until crispy and partially charred.
- After it finishes cooking, place cauliflower in a serving bowl. Mix together the tahini, honey, and lemon juice.
- Drizzle over the cauliflower and top with mint and pomegranate seeds.
Notes
For a more authentic taste, try making your own Homemade Harissa Paste.
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4 thoughts on “Moroccan Harissa-Roasted Cauliflower”
What temperature are you supposed to cook it at?
Oops that part got cut off! Should be updated now, thanks for catching that 🙂