Best 2 Moroccan Harissa Roast Cauliflower Recipes

Indulge in the tantalizing flavors of Moroccan cuisine with this delectable recipe for harissa roast cauliflower. Harissa, a vibrant and aromatic North African chili paste, infuses this dish with a delightful spicy kick, while roasted cauliflower florets add a tender and slightly charred texture. Prepare to embark on a culinary journey to Morocco, where this dish is sure to delight your taste buds and transport you to the heart of the souks and medinas.

Here are our top 2 tried and tested recipes!

HARISSA CARROTS AND CAULIFLOWER

Harissa Carrots and Cauliflower image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 pound carrots, cut into 3-inch sticks
4 cups cauliflower florets
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice
2 teaspoons harissa

Steps:

Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.

ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE

Roasted cauliflower with harissa & chickpea sauce image

Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa

Provided by Rosie Birkett

Categories Dinner, Main course, Vegetable

Time 1h20m

Number Of Ingredients 22

Ingredients

1 large cauliflower
2 tbsp extra virgin olive oil , plus extra for the tin
½ tsp cumin seeds
1 large onion , sliced
2 x 400g cans chopped tomatoes
1 garlic clove , crushed
1 tbsp rose harissa
35g butter
400g can chickpeas , rinsed and drained
2 tbsp flaked almonds , toasted
salad , to serve (optional)
200g natural yogurt
2 tsp smoked paprika
1 tsp cumin seeds
1 tsp onion granules
pinch of dried or fresh thyme leaves
1 garlic clove , crushed
½ lemon , juiced
1 tbsp extra virgin olive oil
2 tbsp tahini
1 tbsp extra virgin olive oil
4 tbsp plain natural yogurt

Steps:

Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.

Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium

Tips:

Choose the right cauliflower: For the best results, select a head of cauliflower that is firm and compact, with no signs of bruising or wilting.
Roast the cauliflower in a hot oven: This will help to caramelize the florets and give them a delicious crispy texture.
Make sure the harissa paste is flavorful: If you can't find a good quality harissa paste, you can make your own by combining roasted red peppers, cumin, coriander, and chili peppers.
Don't be afraid to experiment with different toppings: Roasted cauliflower is a versatile dish that can be topped with a variety of ingredients, such as yogurt, tahini, or crumbled feta cheese.

Conclusion:

Moroccan Harissa Roast Cauliflower is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The cauliflower is roasted until tender and slightly charred, and then coated in a flavorful harissa paste. This dish is sure to please everyone at your table.