Best 2 Moroccan Harissa Roast Cauliflower Recipes

Tantalize your taste buds with an explosion of flavors from the vibrant streets of Morocco! Discover the delectable Moroccan harissa roast cauliflower, a symphony of spices and textures that will transport you to the heart of North African cuisine. This culinary masterpiece is a symphony of colors, aromas, and flavors, featuring a tender and smoky cauliflower coated in a tantalizing harissa paste, a blend of fiery chili peppers, aromatic cumin, and fragrant coriander.

Roasted to perfection, the cauliflower florets caramelize and develop a slightly charred exterior, while the harissa paste seeps into every crevice, infusing the cauliflower with a delightful blend of heat, smokiness, and a hint of sweetness. Accompanying the cauliflower are two tantalizing recipes that elevate this dish to a new level of culinary artistry.

Indulge in the creamy and refreshing harissa yogurt sauce, a delightful symphony of tangy yogurt, zesty harissa, and fragrant herbs that provide a cooling contrast to the fiery cauliflower. For a burst of freshness and crunch, prepare the vibrant tomato and cucumber salad, a medley of crisp tomatoes, refreshing cucumbers, and zesty red onion tossed in a tangy dressing.

Together, these elements create a harmonious balance of flavors and textures that will leave you craving for more. Prepare to embark on a culinary journey to Morocco with this tantalizing trio of recipes that showcase the vibrant and bold flavors of North African cuisine.

Let's cook with our recipes!

MOROCCAN SPICED ROASTED CAULIFLOWER

Moroccan Spiced Roasted Cauliflower image

This is a simple recipe for preparing cauliflower florets that are seasoned with warm Moroccan spices and then oven roasted until tender and flavorful. It makes a great side dish to serve with any chicken, fish or hearty meat main dish. It's a one-pan dish, so clean-up is a breeze. For the skillet, be sure to use a heavy-duty...

Provided by Vickie Parks

Categories Vegetables

Time 58m

Number Of Ingredients 12

Ingredients

1 Tbsp olive oil
2 clove garlic, minced
1 medium onion, sliced
1 large cauliflower bunch, cut into florets
1 cup diced tomatoes
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
1 pinch red pepper flakes
2 Tbsp fresh cilantro leaves, chopped
1 tsp fresh mint leaves, chopped

Steps:

1. Preheat oven to 400°F.
2. Heat oil in an heavy oven-safe skillet (such as cast-iron) over medium heat. Add garlic and onion to skillet, and sauté for about 3 minutes or until fragrant.
3. Stir cauliflower florets into the garlic/onion mixture. Add tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes, and mix until cauliflower is well coated.
4. Transfer skillet to preheated oven, and roast for 45 minutes until tender and cauliflower is beginning to turn a light golden brown.
5. While cauliflower is roasting, mix chopped cilantro and chopped mint together; set aside.
6. Remove skillet from oven. Garnish roasted cauliflower with the cilantro/mint mixture, and serve immediately.

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: Look for a head of cauliflower that is firm and compact, with no signs of bruising or wilting. A heavy head of cauliflower is typically a good sign of freshness.
Roast the cauliflower at a high temperature: This will help to caramelize the edges of the cauliflower and give it a slightly smoky flavor. Roasting the cauliflower at a high temperature will also help to prevent it from becoming soggy.
Use a good quality harissa paste: Harissa paste is a key ingredient in this dish, so it is important to use a good quality paste that is flavorful and spicy. If you can't find harissa paste, you can make your own by blending roasted red peppers, cumin, coriander, and olive oil.
Serve the cauliflower with a variety of dipping sauces: Harissa-roasted cauliflower is delicious on its own, but it is also great served with a variety of dipping sauces. Some popular dipping sauces for harissa-roasted cauliflower include tahini sauce, yogurt sauce, and cilantro-mint sauce.

Conclusion:

Harissa-roasted cauliflower is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party appetizer. The cauliflower is roasted until tender and slightly caramelized, and then tossed in a flavorful harissa paste. The cauliflower can be served with a variety of dipping sauces, or simply enjoyed on its own.