Whole Roasted Honey Harissa Cauliflower brings out the best in all of its ingredients. There’s no better or easier way to cook cauliflower than to rub it with a fragrant marinade and roast until tender. The star of this marinade is harissa paste, a condiment made of chilies, garlic, and spices that originated in North Africa and is widely used in Middle Eastern cooking. Honey sweetens the marinade and allows the cauliflower to caramelize to a stunningly beautiful golden brown. While harissa paste can be purchased, why not make your own harissa paste?
Whole Roasted Honey Harissa Cauliflower can be the centerpiece of a vegetarian meal, or a side dish for virtually any main course. Requiring the most minimal effort, it makes an elegant and impressive presentation for holiday meals.
This recipe from The Cook’s Cook Community Forum member Neil Nijjer touches on his interest in Mediterranean flavors, some of which are shared with another of his favorite subjects, curries.
Featured in: Show-Stopping Whole Roasted Cauliflower
Ingredients
- •3 tablespoons harissa paste
- •2 tablespoons honey
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon salt, or as needed
- •1/4 teaspoon ground black pepper, or as needed
- •1 large head of cauliflower, trimmed of leaves and stem but left whole
- •Juice of 1 lemon
- •Minced fresh parsley or cilantro, for garnish (optional)
Preparation
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
In a small bowl, combine the harissa paste, honey, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Mix well until smooth. Taste, and adjust salt and pepper as needed.
Place the cauliflower head on the prepared baking sheet, stem end down. Brush or rub the marinade generously all over the cauliflower, making sure to cover it completely, including all the nooks and crannies.
Roast the cauliflower until golden brown, and tender in the center when pierced with a knife, about 45 minutes.
Transfer the cauliflower to a serving platter. Squeeze lemon juice over the top, and, if desired, garnish with a sprinkling of parsley or cilantro. Serve hot or at room temperature.