Buttery Harissa Roasted Cauliflower

Indulgent buttery roasted harissa cauliflower is the perfect vegetarian main or delicious vegetable side dish.

Harissa roasted cauliflower is a versatile and indulgent vegetable side. The fragrant harissa butter marinade combined with delicate slow-roasting creates the ultimate roast cauliflower.

Harissa Butter Marinade

½ cup unsalted butter

4 T olive oil

3 T harissa paste

3 T tomato paste

2 t maple syrup

3 garlic cloves, minced

1 t ground cumin

1 T lemon zest

Melt the butter. Combine it with the remaining marinade ingredients in a medium-sized bowl.

1. Marinade

Quarter 2 cauliflowers lengthways, leaving the leaves on if available.  Cut 2 red onions into six wedges each.

2. Prep veg

Blanch the cauliflower in salted water for 2 minutes. You may need to do this in batches.  Drain in a colander.

3. Blanch

Coat the cauliflower in harissa marinade. Arrange on a parchment-lined baking sheet in an evenly spaced single layer with the onions.

4. Coat veggies

Roast in a preheated 400 °F oven for 50 minutes.  Occasionally baste the cauliflower with the melted harissa butter. Turn the heat down as necessary.

5. Roast

Transfer the cauliflower and onions to a serving plate. Spoon over remaining harissa butter and browned bits from the baking tray.

To serve

Sprinkle with salt and a generous grind of black pepper. Serve with lemon wedges on the side.

Add Salads

Serve with bulgur wheat salad and vibrant green tahini sauce. Alongside a zesty chopped salad. And warm pita bread.

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