- 1 Cauliflowerleaves intact
- 1 tbsp Harissa pasteplus extra, to serve
- 2 tbsp Olive oildivided
- Saltto taste
- â…“ cup Walnuts
- 1 tbsp Sesame seeds
- 2 tsp Sugar
- 8 oz Beet dipgluten-free
- 8 oz Greek yogurt
- â…“ cup Parsleyfresh leaves
- 3 oz Feta cheesemarinated, oil reserved
Harissa-Roasted Cauliflower
This quick and healthy Harissa-Roasted Cauliflower makes for a vibrant Mediterranean-inspired salad. Served over beet yogurt sauce and topped with candied walnuts, feta cheese, and fresh parsley leaves. So perfect and so delicious! Every bite has a smokey, sweet and a little spicy flavor. Bonus? The recipe can be made in well under an hour and with only 15 minutes of hands-on time.
To make this salad, start by roasting the cauliflower. Brush the cauliflower with a mixture of harissa paste and olive oil and roast for 45 minutes. Meanwhile, make the candied walnuts. Once the cauliflower is tender and charred in spots, assemble the salad. Spread the beet dip over the serving platter and arrange the cauliflower steaks on top. Dollop with yogurt and scatter the walnuts, parsley leaves, and marinated feta over. Finish it off with a little extra harissa and a drizzle of the reserved oil from the feta. Enjoy!
To make the Harissa-Roasted Cauliflower, you will need the following ingredients:
Steps to make Harissa-Roasted Cauliflower
1 | Heat the oven and prepare a baking sheet | 5 |
2 | Slice cauliflower | 3 |
3 | Season cauliflower | 2 |
4 | Roast | 45m |
5 | Make candied walnuts | 5 |
6 | Assemble salad | 5 |
7 | Serve | |
Recipe Reviews
Delicious! It's sure to become our new favorite way to enjoy cauliflower. Thanks for sharing the recipe.
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