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Baked Cauliflower with Garlic and Harissa Recipe

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4.2 from 5 reviews

This Baked Cauliflower with Garlic and Harissa is a flavorful vegetable dish that combines tender, parboiled cauliflower wedges with a spicy, aromatic garlic-harissa rub. Roasted to achieve a deliciously charred exterior, it's garnished with fresh parsley and perfect as a vibrant side or a main for vegetarian meals.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 heads cauliflower, leaves intact, cut into wedges
  • 10 medium garlic cloves, peeled
  • 1 cup packed parsley leaves and tender stems, plus more chopped parsley for garnish

Spices & Condiments

  • 1 teaspoon ground cumin
  • 1 to 2 tablespoons harissa
  • 1/4 cup tomato paste
  • 2 limes, juiced
  • Extra virgin olive oil (about 1/4 cup plus more for drizzling)
  • Kosher salt
  • Black pepper

Instructions

  1. Get ready. Fill a large pot about 3/4 full with water and bring to a boil over high heat. Line a large plate with paper towels and set near your stove for draining. Position a rack in the middle of your oven and preheat the oven to 400°F (204°C). Lightly coat a large sheet pan or two with olive oil.
  2. Parboil the cauliflower. Once the water boils, add kosher salt generously. Add the cauliflower wedges submerged in the boiling water; you can place a plate on top to keep them under water. Cook for 5 to 7 minutes until just beginning to soften. Remove with tongs and transfer the cauliflower to the paper towel-lined plate to drain and dry.
  3. Make the garlic-harissa rub. In a food processor, combine the garlic cloves, parsley leaves and tender stems, ground cumin, harissa, tomato paste, lime juice, and about 2 tablespoons of olive oil. Season with about 3/4 to 1 teaspoon each of kosher salt and black pepper. Blend until you have a thick, uniform paste.
  4. Coat the cauliflower. Pat the parboiled cauliflower dry. Arrange the wedges evenly on the oiled sheet pan. Generously coat each wedge with the garlic-harissa mixture ensuring all surfaces are covered for maximum flavor. Drizzle additional olive oil on top.
  5. Bake the cauliflower. Place the sheet pan on the middle rack of the preheated oven. Bake for about 45 minutes, turning and drizzling the cauliflower with more olive oil or pan juices every 15 minutes. The cauliflower should develop charred spots, enhancing its flavor and texture.
  6. Finish and serve. Remove the cauliflower from the oven and sprinkle with freshly chopped parsley. Serve warm as a vibrant vegetarian side or main dish.

Notes

  • Parboiling the cauliflower softens it slightly and shortens overall baking time.
  • Adjust harissa amount to your preferred spice level.
  • Using a plate to submerge the cauliflower while boiling ensures even cooking.
  • The charred spots provide smoky flavor and texture contrast.
  • This dish pairs well with rice, couscous, or crusty bread.
  • For a vegan dish, ensure the harissa and tomato paste do not contain animal products.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: North African / Middle Eastern
  • Diet: Vegetarian

Find it online: https://avascooking.com/baked-cauliflower-with-garlic-and-harissa-recipe/