Whole Roasted Harissa Cauliflower
Updated Jan 21, 2021, Published Dec 18, 2020
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This Whole Roasted Harissa Cauliflower recipe is simple to make and uses just 5 ingredients (not including oil, salt, and pepper). Harissa is a flavorful ingredient from Tunisia; if you haven’t tried it before, you should!
Whole Roasted Harissa Cauliflower Recipe
Ingredients
- 1 small head cauliflower, (about 1¼ pounds/568 grams)
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 cup (235 mL) full-fat coconut milk
- 3 tablespoons (45 mL) harissa paste
- ¼ cup (30 g) very finely chopped pistachios
- 2 tablespoons (2.5 g) finely minced fresh mint
Instructions
- Preheat the oven to 400°F.
- Trim the tough outer leaves from the cauliflower, cut the stem level, and cut an X into the bottom. Rub the cauliflower with olive oil and season generously with salt and pepper.
- Stir together the coconut milk and harissa paste. Place the cauliflower upside down in a small Dutch oven or other oven-safe vessel with a lid. You want to use a pan that is not too large. Pour the coconut milk mixture over the cauliflower, cover the pan, and bake for 30 minutes. Flip the cauliflower over and baste with the sauce. Cover and cook for another 30-45 minutes or until the cauliflower is tender. Transfer to a serving plate, drizzle with the sauce, and sprinkle with the pistachios and mint.
Notes
Serves 2 as a main dish, 4 as a side dish
Nutrition
Calories: 408kcalCarbohydrates: 27gProtein: 12gFat: 32gSaturated Fat: 22gSodium: 404mgPotassium: 1378mgFiber: 9gSugar: 9gVitamin A: 429IUVitamin C: 146mgCalcium: 112mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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