Harissa roasted cauliflower (vegan)

As a child, I frequently set off the smoke detector when making toast. No, this is not a reflection of my early cooking failures. It’s about how much I love burnt toast. Burnt anything really.

It goes along with loving deep tannins in red wine like a Cabernet, or dark dark chocolate. It’s that back of mouth pucker.

So combined with a spicy hot pepper harissa paste, I am quite pleased. I love this spread mixed in for a punchy vegan mayo over a bean burger or with other veggies like roasted sweet potatoes and carrots in a Buddha bowl. Easy.

Deep fried or hot oil roasted cauliflower are becoming more common on restaurant menus. While I love the attempt at getting a vegetarian item on the apps list (usually served with cheese or a ranch type dipping sauce), it’s not healthy. All the nooks and crannies of cauliflower really soaks up the oil. It can be really greasy.

This recipe uses just enough to distribute the harissa, and obviously you don’t have to roast it until burnt like I prefer. Yes, I ate an entire head of cauliflower! And yes, the smoke detector goes off at least once a week in our house. 😊

Harissa roasted cauliflower

  • 1 head cauliflower, broken into medium size chunks
  • 1/4cup harissa paste
  • 3 tbsp olive oil
  • Salt and pepper

Mix harissa and oil until combined. Toss cauliflower until coated. Season with salt and pepper. Roast at 400 degrees Fahrenheit for 30 minutes or desired degree of not burnt.

14 thoughts on “Harissa roasted cauliflower (vegan)

      1. Ingredients

        1 cauliflower
        Olive oil
        2 onions
        6 garlic cloves
        2 lemons
        400 ml tahini
        Fresh coriander


        Cut the cauliflower into florets, brush them with olive oil and roast in the oven until browned and softened. The florets don’t need to be fully cooked, as they will return to the oven (or stove top, your choice)

        Chop the onions and garlic and cook them in a pan until little browned.

        Make the sauce by mixing the juice of the lemons with the tahini, salt and little water into a smooth sauce. Also add some fresh coriander into the sauce.

        Add the onions and garlic to the cauliflower and pour the sauce over them. Return to the oven for about 20 minutes (or cook on the stove until tender but still firm)

        Scatter some more fresh coriander on the top for serving

        Liked by 1 person

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