Harissa-Roasted Cauliflower Bites

Harissa-Roasted Cauliflower Bites

Spiced, char-edged cauliflower florets roasted hot and fast until crisp outside and tender within.

Total 45 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Cauliflower florets are tossed with harissa paste and olive oil, then roasted at high heat until the edges blister and caramelize. A finishing drizzle of lemon juice and fresh herbs brightens the smoky, chile-forward flavor. Serve as a spicy appetizer or a vegetable side alongside grains or roasted meats.

Ingredients

  • 1 large head cauliflower, cut into bite-sized florets
  • 3 tablespoons harissa paste
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons crumbled feta cheese

Method

  1. Preheat the oven to 450°F and line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, whisk together the harissa paste, olive oil, minced garlic, cumin, salt, and pepper.

  3. Add the cauliflower florets to the bowl and toss until evenly coated with the harissa mixture.

  4. Spread the cauliflower in a single layer on the prepared baking sheet.

  5. Roast until the edges are deeply browned and the florets are tender when pierced with a fork, stirring once halfway through.

  6. Remove from the oven and drizzle with lemon juice while hot.

  7. Transfer to a serving platter, sprinkle with chopped parsley and crumbled feta, and serve immediately.

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    Harissa-Roasted Cauliflower Bites

    Cauliflower florets are tossed with harissa paste and olive oil, then roasted at high heat until the edges blister and caramelize. A finishing drizzle of lemon juice and fresh herbs brightens the smoky, chile-forward flavor. Serve as a spicy appetizer or a vegetable side alongside grains or roasted meats.

    45 min 4 servings 165 cal

    Ingredients

    • 1 large head cauliflower, cut into bite-sized florets
    • 3 tablespoons harissa paste
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon lemon juice
    • 2 tablespoons fresh parsley, chopped
    • 2 tablespoons crumbled feta cheese

    Method

    1. 1

      Preheat the oven to 450°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      In a large bowl, whisk together the harissa paste, olive oil, minced garlic, cumin, salt, and pepper.

    3. 3

      Add the cauliflower florets to the bowl and toss until evenly coated with the harissa mixture.

    4. 4

      Spread the cauliflower in a single layer on the prepared baking sheet.

    5. 5

      Roast until the edges are deeply browned and the florets are tender when pierced with a fork, stirring once halfway through.

    6. 6

      Remove from the oven and drizzle with lemon juice while hot.

    7. 7

      Transfer to a serving platter, sprinkle with chopped parsley and crumbled feta, and serve immediately.