This whole-roasted harissa cauliflower dish is a beauty! Here, whole cauliflower receives the royal treatment, as it’s boiled until tender, roasted in a hot oven until browned, and doused in a sweet and spicy harissa paste. Served alongside garlic yogurt and pita, it’s a tasty main dish or delightful side for a crowd.
In 2011, chef Eyal Shani opened the restaurant Miznon in Tel Aviv. After working in fine dining, he sought to introduce a budget-friendly food establishment inspired by the street food scene in Israel infused with his trademark originality.
Now a global sensation, his flock of restaurants extends from New York to Singapore. There are several signature items, but his most famous contribution to the food space is the whole-roasted cauliflower.
Recipe Inspiration
At Miznon, baby cauliflowers boil in perfectly salted water, then sizzle and sear in a ripping-hot oven. The interior remains perfectly tender, almost silky, while the exterior is golden brown, with pockets of deeply charred bits.
A drizzle of olive oil and a generous garnish of flaky salt completes the dish before it’s served tableside, where guests can pull apart the cauliflower layer by layer.
Inspired by their signature dish, I wanted to test a version with a bit of extra depth of flavor.
Just before the cauliflower finished roasting, I brushed it with a sweet harissa glaze; served alongside a garlicky yogurt, it was a delightful combination of spicy, tangy, and sweet flavors inspired by Middle Eastern ingredients.
Why You’ll Love This Dish
This harissa roasted cauliflower is a real treat! If you like spicy food, you’ll love this. Here’s why:
- It’s delicious. A combination of harissa, lemon juice, and honey creates an addicting sticky sticky glaze on the exterior of the cauliflower. Fresh herbs add a bit of brightness!
- It’s well-tested. The base recipe comes from Miznon’s signature method, so it’s well-developed to achieve the perfect texture.
- It’s an easy recipe. The dish uses simple ingredients that are easily accessible in most grocery stores. And roasting the whole head saves you the fuss of cutting up individual cauliflower florets.
For more vegetarian ideas, try my Mediterranean chickpea soup, breakfast beans and eggs, crispy bean and cheese tacos, or chili for two.
Ingredient Notes
Ingredient Spotlight
Harissa is a spicy paste native to the Maghreb, often found in Tunisian, Middle Eastern, and Moroccan food. It usually contains red peppers, chili peppers, garlic, and spices like coriander and cumin seeds. My favorite brand is New York Shuk.
- Cauliflower: Look for a small head of cauliflower, around 1 – 1 ½ pounds. Larger cauliflower can be used but the texture will be a little softer on the inside.
- Herbs: Parsley, mint, or a combination of the two is an excellent pairing with the spicy harissa and garlic yogurt. PS. Speaking of yogurt, I have a great recipe for homemade Greek yogurt if you want to try it!
For a full list of ingredients and quantities, refer to the recipe card.
Variations
- Make it vegan: In the harissa glaze, replace the butter with vegan butter and the honey with maple syrup. Instead of garlic yogurt, try a tahini lemon sauce.
- Extra frills: Garnish the cauliflower with toasted pine nuts. Or, swap out the garlic yogurt for my spicy sour cream dip or whipped ricotta.
- Make your own harissa: Homemade harissa is incredibly fragrant and delicious!
Serving Suggestions
This dish is great as a side, but if you’d like to bulk it up for a main, I recommend serving it alongside warm pita, crispy chickpeas, and my kale caesar salad. For a heartier option, enjoy with my Instant Pot farro.
A mezze spread with hummus or baba ganoush would be a delicious pairing, too!
How to Make Harissa Cauliflower
Step 1: Preheat oven to 550°F / 287°C (or as high as your oven goes). Fill a stockpot with generously salted water and bring to a boil. Meanwhile, in two small bowls, prepare the harissa glaze and yogurt sauce.
Step 2: Cook the cauliflower head in boiling water until tender, then allow to air dry slightly for 15 minutes. Transfer to a baking sheet or roasting tray, and brush with olive oil and flaky salt.
Step 3: Roast cauliflower in a preheated oven for 20 – 25 minutes until nicely browned.
Step 4: Brush cauliflower with half of the harissa glaze, then bake for another 5 minutes or so until sticky but not wet.
TIP: If your oven is at a lower temperature, it may take closer to 30 – 35 minutes for the cauliflower to brown.
Step 5: Remove from the oven and cool for 5 minutes.
Step 6: Top with fresh herbs and serve with yogurt sauce and the remaining harissa glaze. Enjoy!
Tips
- Generously season the water. Taste the water before boiling the cauliflower – it should be well seasoned so that the salt can diffuse through all of those crevices.
- Don’t overcook the cauliflower. Small cauliflowers will cook very quickly in boiling water, so start checking around 8 minutes to see if it’s tender! Otherwise, the inside can tasty a little mushy.
Recipe FAQs
It can totally depend on the brand and chilies used! It’s typically somewhere between mild and medium heat. When in doubt, look for a milder version; if you like it spicy, you can even add a pinch of chili powder for additional heat.
I don’t recommend it for this recipe. Without the initial boiling step, the cauliflower can take closer to an hour to roast (and at such a high temperature, it’d likely burn).
Leftovers can be stored in an airtight container in the fridge for 2 – 3 days.
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Whole-Roasted Harissa Cauliflower with Garlic Yogurt
Equipment
- Large stockpot, for boiling the cauliflower
Ingredients
- Salt
- 1 small head cauliflower, about 1 – 1 ½ pounds
- 1 lemon
- ¼ cup fresh parsley or mint, minced
- 1 clove garlic, finely grated
- 1 cup plain full-fat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- Flaky salt
- 2 tablespoons unsalted butter, melted
- ¼ cup mild harissa paste, I love NY Shuk brand
- Red chili powder, for additional heat | optional
- 2 tablespoons honey
Instructions
- Prep the equipment: Place an oven rack in the center of the oven and preheat to 550℉ / 287℃ (or as high as your oven will go). Fill a large stockpot with water and season generously with salt. Bring to a boil.Note: The stockpot should have enough water so that the cauliflower is fully submerged. Here, you'll want to actually taste the water, and make sure it's well-seasoned!
- Prep the produce: Keeping the leaves intact, trim the stem of 1 small head cauliflower as needed so that it stands completely upright.Zest 1 lemon and measure 1 tablespoon lemon juice. Finely chop ¼ cup fresh parsley or mint. Finely grate 1 clove garlic.
- Make the yogurt sauce: In a small bowl, combine the lemon zest, half of the herbs, the grated garlic, and 1 cup plain full-fat Greek yogurt. Season with salt to taste and chill in the fridge while you prepare the other ingredients.
- Boil and cool: Add the cauliflower and cook for 8 – 12 minutes until a fork inserted into the center of the head meets very little resistance. Using a slotted spoon or spider, remove the cauliflower, allow any excess water to drain, then place stem side down on a rimmed baking sheet. Allow to sit for 15 minutes, or until cauliflower has cooled slightly and is dry to the touch. Coat the head with 1 tablespoon extra-virgin olive oil and a generous amount of flaky salt.
- Make the harissa glaze: While the cauliflower cools, make the glaze. In a small bowl, combine 2 tablespoons unsalted butter, lemon juice, ¼ cup mild harissa paste, and 2 tablespoons honey. Taste, and season with salt. Set aside. Note: If desired, you can add a pinch of Red chili powder for additional heat.
- Bake: Bake cauliflower for 20 – 25 minutes until golden brown all over with a few charred spots speckled throughout. Brush the head with about half of the harissa mixture (or until it's fully covered) and bake another 5 minutes. Remove from the oven and top with flaky salt. Cool for about 5 minutes before serving.Note: If your oven doesn't go to 550℉, it may take closer to 30 – 35 minutes to brown, so be patient!
- Serve: Dollop and spread the garlic yogurt on a serving plate. Using a large, sturdy metal spatula, carefully set the cauliflower atop the yogurt. Garnish with the remaining herbs, and serve warm alongside the remaining harissa glaze. Enjoy!
Notes
- Generously season the water. Taste the water before boiling the cauliflower – it should be well seasoned so that the salt can diffuse through all of those crevices.
- Don’t overcook the cauliflower. Small cauliflowers will cook very quickly in boiling water, so start checking around 8 minutes to see if it’s tender! Otherwise, the inside can tasty a little mushy.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
