Description
A flavorful roasted cauliflower recipe featuring a spicy harissa marinade and a creamy, tangy tahini-honey drizzle that perfectly complements the caramelized vegetable. This dish offers a delightful combination of smoky, sweet, and nutty flavors, ideal as a side or light vegetarian main.
Ingredients
Cauliflower and Harissa Marinade
- 4 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 4 Tbsp. mild harissa, divided (such as Mina brand)
- 1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
Tahini-Honey Sauce
- 2 Tbsp. tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice, divided
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. water
Garnish (Optional)
- Fresh chopped parsley
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- Marinate the cauliflower: In a large bowl, mix 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 2 tablespoons of harissa. Add the cauliflower florets and toss thoroughly to coat every piece evenly with the mixture.
- Roast the cauliflower: Spread the coated cauliflower on a rimmed baking sheet in a single layer. Roast in the preheated oven for 35 minutes, tossing halfway through to ensure even cooking. The cauliflower should become tender by this time.
- Add extra harissa and finish roasting: Remove the baking sheet from the oven, toss the cauliflower with the remaining 2 tablespoons of harissa, then return to the oven and roast for an additional 5 to 7 minutes. This step caramelizes and chars spots on the cauliflower for added flavor.
- Prepare the tahini-honey sauce: While the cauliflower roasts, whisk together the remaining 2 tablespoons of olive oil, tahini, honey, 1 tablespoon lemon juice, 1/4 teaspoon salt, and freshly ground black pepper in a bowl. Add 1 tablespoon of water to thin the sauce to your preferred consistency.
- Assemble and serve: Transfer the roasted cauliflower to a serving dish. Drizzle the tahini-honey sauce over the top and squeeze the remaining 1 tablespoon of lemon juice over the dish. Garnish with chopped fresh parsley if desired. Serve warm.
Notes
- For a spicier version, increase the amount of harissa to your taste.
- Use mild harissa for a gentle heat; hot harissa can be substituted if preferred.
- The tahini-honey sauce can be prepared in advance and refrigerated until ready to use.
- If you don’t have parsley, fresh cilantro or mint can be alternative garnishes.
- Make sure the cauliflower pieces are roughly the same size to ensure even roasting.
