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Moroccan Harissa-Roasted Cauliflower

Sweet, spicy, and tangy, this Moroccan cauliflower side dish is packed with bold flavors.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine African, Moroccan
Servings 6

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.
Keyword Cauliflower, Pomegranate, vegetarian