A show-stopping side that’s as delicious as it is easy to make! This whole-roasted cauliflower is smothered in a bright and flavourful harissa sauce that will seriously impress your guests. Harissa is a North African red pepper sauce that is used as a base in many recipes and as a condiment in Libya, Tunisia, Algeria, and Morocco. Harissa is a sauce made from red peppers, garlic, olive oil, and spices that vary depending on the region of North Africa. In this recipe I use harissa paste as a base for a sweet, spicy and smokey sauce that really elevates the humble cauliflower.
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Preheat oven to 375°F.
Remove cauliflower leaves and trim stem, then thoroughly clean with water. Pat dry and set in an oven-safe dish, like a cast iron pan.
To a food processor add harissa paste, maple syrup, olive oil, smoked paprika, cumin, coriander, salt, pepper, and lemon juice – blend until smooth.
Turn the cauliflower upside down in the pan and pour in 1-2 tablespoons of the sauce in between the stems of the cauliflower. Turn it back right side up and brush about half of the sauce all over the cauliflower.
Bake in the preheated oven for 25-30 minutes. Remove from the oven and brush on the remaining sauce all over the cauliflower. Place back into the oven to cook for an additional 20 minutes.
For slightly crispier florets, turn the oven to a high broil and cook for an additional 5 minutes to help get the outside a little golden (optional).
Let cool slightly from the oven, then sprinkle on parsley to serve. I like to serve this whole on the table, but you can also cut into wedges and serve.