Roasted cauliflower with harissa is a vibrant Mediterranean dish that combines tender cauliflower florets with the bold flavors of Moroccan harissa sauce. The cauliflower is roasted to perfection, achieving a golden-brown crispness on the edges while maintaining a delightful tenderness within. Harissa, a rich blend of roasted red peppers, garlic, chili peppers, and spices, infuses the dish with a complex and aromatic flavor profile. This culinary fusion not only tantalizes the taste buds but also offers a nutritious dining experience, rich in vitamins, minerals, and antioxidants. Serve as a side dish or a vegetarian main course or in a delicious Mediterranean bowl with falafel, hummus, freekeh and a drizzle of tahini sauce.

I use Naturesta’s Harissa sauce as it is very healthy – no GMO, gluten free, no artificial  additives, and no fat.

Ingredients

• 1 small head cauliflower
• 2 teaspoons Naturesta Harissa sauce
• 1/4 teaspoon black pepper powder
• 2 teaspoons cumin powder
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Parsley leaves, finely chopped for garnish
• 2 tablespoons lemon juice, for garnish

Method:

• Turn on the oven to 400 degree farenheit.
• Wash and cut the cauliflower head into florets
• In a mixing bowl, mix the harissa sauce, pepper powder, cumin powder, oil and salt.
• Add in the cauliflower and toss well to coat each piece
• Layer a baking sheet with aluminum foil and spread the cauliflower evenly over the foil
• Roast cauliflower in the oven for approximately 25-30 minutes or to your desired crispiness.
• Sprinkle cauliflower with parsley.
• Serve and enjoy!