Whole Roasted Cauliflower with Harissa

"Cauliflower smothered in harissa, roasted and served on a warm lentil, broccoli and caper salad. Accompanied by a quick tomato sauce."
-- @theaccidentalchef

A Note from Feedfeed

Spicy harissa is the star of this roasted cauliflower dish-serve it with a simple tomato sauce and some roasted broccolini, and you'll have an easy and delicious healthy dinner.

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  • Recipe Card
Prep time 45mins
Cook time 10mins
Serves or Makes: 2

Recipe Card


  • 1 medium cauliflower
  • 1 1/2 tablespoons harissa pasta, divided
  • 5 tablespoons olive oil, divided
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 4 shallots, finely chopped and divided
  • 6 garlic cloves, finely chopped and divided
  • 4 sundried tomatoes
  • 1 (10.5-ounce) can chopped tomatoes
  • 1 ounce flaked almonds
  • 1 small head of broccoli, cuts into florets
  • 1 finely chopped red chilli
  • 2 cups cooked green lentils
  • 1 tablespoon finely chopped capers
  • juice of half lemon


  • Step 1

    Preheat oven to 400°F. Combine 1 tablespoon of the harissa paste, 1 tablespoon of olive oil, all of the onion and garlic powder, salt and pepper – brush over cauliflower. Place cauliflower on a baking tray and bake for 45 minutes.

  • Step 2

    In a small saucepan over medium heat, add half of the chopped shallots and half of the finely chopped garlic cloves and cook until soft and fragrant, 2-3 minutes. Stir in the remaining harissa paste and the sun-dried tomatoes and cook for another 90 seconds. Add the chopped tomatoes, stir and reduce the heat to low. When the contents come to a simmer, blend to a smooth sauce using a stick blender. Leave the sauce on low heat until ready to serve.

  • Step 3

    Toast flaked almonds in a dry frying pan over medium heat, until they are golden and fragrant. Remove from pan and set aside.

  • Step 4

    Heat 1 tablespoon of olive oil in a medium saute pan over medium heat, add the broccoli and stir fry for 3 minutes. Carefully add 2 tablespoons of water and cover for 2 minutes. Remove the lid and stir the broccoli until all the water has evaporated and the broccoli is tender. Remove from pan and set aside.

  • Step 5

    Add another tablespoon of olive oil to the pan. Add the remaining garlic, shallots and chilies and cook for around 2 minutes until soft. Add the cooked lentils and fry for 8 minutes. Add 2 tablespoons of water if the lentils stick to the bottom of the pan. Stir in almonds, broccoli, capers and lemon juice.

  • Step 6

    Plate lentils on the bottom of a large plate, place the roasted harissa cauliflower on top and serve with sauce over the top.

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