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Harissa Cauliflower is the dish I rely on when I want something vibrant, nourishing and just a little bit spicy without a big fuss. Roasted in a bold harissa marinade and set over creamy hummus with a drizzle of dill-flecked tahini dressing, this recipe brings bold Middle Eastern flavor to your everyday table—delicious whether you are feeding veggie lovers or simply looking for your next favorite weeknight meal.
The first time I made this harissa cauliflower I tossed a few lonely florets with a marinade by instinct and was blown away when my entire family scraped the platter clean. Since then even the skeptics ask for seconds and that tahini dill drizzle never goes to waste.
Ingredients
- Cauliflower: chopped into medium pieces about one to one and a half inches for golden edges and a tender bite; choose a head that feels heavy for its size
- Harissa paste or harissa sauce: brings smoky rich heat to the mix; try to find one with clean ingredients
- Oil: helps the spices coat every floret and adds crispiness
- Sweet paprika: deepens color and rounds out the harissa spice
- Dried thyme: adds a layer of herby aroma
- Garlic powder: offers background warmth and easy flavor without mincing
- Onion powder: balances and enhances the savory notes
- Salt: seasons everything evenly
- Tahini for the dressing: rich creamy texture with mild nuttiness; look for a brand that is smooth and pourable
- Lemon juice: keeps the dressing bright and fresh
- Maple syrup: lightly sweetens and balances spice
- Dried or fresh dill: a little lifts the whole dish and adds freshness
- Hot water: to adjust dressing consistency for easy drizzling
- Hummus base for the plate: the creamier and tangier the better; feel free to make your own
- Pumpkin seeds or other seeds and nuts: crunchy finish and nutrition boost; choose raw or roasted but unsalted so flavors shine
- Chopped cilantro or other fresh herbs: brings freshness right at the end
- Red pepper flakes: quick extra heat if you like
Instructions
- Chop and Prep Ingredients:
- Cut cauliflower into medium florets about one to one and a half inches for even roasting. Measure out all marinade ingredients and get your garnishes and dressing items ready so everything comes together smoothly.
- Marinate the Cauliflower:
- Place oil harissa paste paprika thyme garlic powder onion powder and salt in a large mixing bowl. Mix thoroughly until you have a thick paste. Add cauliflower florets and toss them really well so all the pieces are fully coated. Use your hands for best coverage.
- Roast the Cauliflower Oven Method:
- Spread marinated cauliflower on a parchment-lined baking sheet in a single layer. Roast at four hundred degrees Fahrenheit for twenty-eight to thirty-two minutes flipping florets halfway through for even color. They should look golden and crisp on the edges when done.
- Cook the Cauliflower Skillet Method:
- Heat a large skillet over medium-high. Add the cauliflower and a touch more oil if needed. Let sit for two to three minutes to brown. Add a third cup of water and cover so it steams for five to seven minutes until nearly tender. Remove lid mix in the remaining marinade ingredients and toss until everything is coated. Keep cooking uncovered for about three more minutes so the marinade thickens and you see some caramelized edges.
- Mix the Tahini Dill Dressing:
- In a bowl combine tahini lemon juice maple syrup dill salt and pepper. Add two tablespoons of hot water and start whisking. The dressing may seem thin at first but will thicken as you whip it for a minute. If too thick add an extra splash of hot water until it is light and pourable.
- Plate Up and Garnish:
- Spread hummus on the serving plate. Pile the roasted harissa cauliflower on top. Drizzle generously with the tahini dill dressing then scatter on pumpkin seeds fresh herbs and a pinch of red pepper flakes for extra heat. Serve right away.
- Assemble as a Wrap Optional:
- Spread hummus inside a warm pita or tortilla add harissa cauliflower toppings and plenty of dressing. Add chopped cucumber onion or lettuce for crunch if you like.
The harissa paste is my secret weapon in this dish. Some days I even swirl it into dressings or soups when we need a warm kick. My family loves seeing a platter of harissa cauliflower hit the table especially when the aroma fills the kitchen on busy evenings.
Storage Tips
Roasted harissa cauliflower keeps well in the fridge for up to four days in an airtight container. The tahini dill dressing can be made a day ahead and stays fresh and creamy if you store it separately. If you want to reheat cauliflower do so in a hot skillet or in the oven so the edges stay crisp.
Ingredient Substitutions
You can swap harissa for your favorite chili garlic sauce or even mild chipotle paste if harissa is hard to find. For the seeds and nuts use what you have on hand sunflower seeds or pecans work just as well. If tahini is unavailable blend soaked cashews with lemon juice and water to mimic the creaminess.
Serving Suggestions
Serve this harissa cauliflower over a grain bowl with quinoa or millet for a filling lunch. It also makes a great appetizer at gatherings or as a hearty side to grilled tofu or falafel. If you pack it as a wrap add sliced cucumber and lettuce for crunch along with extra dressing.
Cultural Context
Harissa is a staple from North African and Middle Eastern kitchens bringing bold smoky flavors to all sorts of vegetable and grain dishes. This cauliflower dish celebrates the warming spices and flexibility of that vibrant pepper paste and feels right at home on a mezze platter.
Seasonal Adaptations
In the summer try grilling the marinated cauliflower pieces for even deeper caramelization. For winter swap fresh dill for additional lemon peel or parsley in the tahini dressing. Early spring cauliflower is sweetest and most tender so keep an eye out at farmers markets.
Success Stories
The first time I made this as a vegetarian main dish for a dinner party even a die-hard meat eater asked for seconds and the bowl was scraped clean. You really do not have to be a cauliflower fan to love this dish—the bold marinade and creamy toppings win everyone over.
Freezer Meal Conversion
Roast or sauté the cauliflower completely then cool and freeze in a shallow container for up to three months. Thaw and reheat in a hot skillet to bring back that roasted flavor. The dressing does not freeze as well but whips up in a minute when you are ready to serve.
I always keep a jar of homemade harissa in the fridge after discovering how versatile and punchy it is. This is the recipe I turn to when I want something bold and comforting at the same time—plus it is the best excuse to pile on extra sauce.
Recipe FAQs
- → What is harissa and how does it flavor the cauliflower?
Harissa is a spicy, aromatic chili paste common in North African cuisine. It adds heat, smokiness, and depth to the cauliflower.
- → Can the cauliflower be cooked without an oven?
Yes, the cauliflower can be sautéed in a skillet by steaming and then coating with the harissa marinade on the stovetop.
- → How do I make the tahini dill dressing creamy?
Whip tahini with lemon juice, maple syrup, dill, and hot water, gradually adjusting thickness until light and fluffy.
- → What toppings work well for extra crunch?
Chopped pumpkin seeds, pecans, pistachios, or hemp seeds add great texture and nutty flavor to the dish.
- → How can I serve this dish creatively?
Enjoy it over a bed of hummus, or make it into a wrap with pita, cucumber, onion, lettuce, and tahini dressing.