Harissa-Roasted Cauliflower

simple and bright salad
Simple and bright salad
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1 Cauliflower leaves intact
1 tbsp Harissa paste plus extra, to serve
2 tbsp Olive oil divided
Salt to taste
⅓ cup Walnuts
1 tbsp Sesame seeds
2 tsp Sugar
8 oz Beet dip gluten-free
8 oz Greek yogurt
⅓ cup Parsley fresh leaves
3 oz Feta cheese marinated, oil reserved

Nutritional information


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:

Ingridiens for Harissa-Roasted Cauliflower

Steps to make Harissa-Roasted Cauliflower


Heat the oven and prepare a baking sheet


Preheat the oven to 400 °F and line a baking sheet with parchment paper.


Slice cauliflower


Slice the cauliflower into ⅔-inch thick slices and arrange on the prepared baking sheet.


Season cauliflower


Combine 1 tablespoon harissa and 1 tablespoon olive oil in a small bowl. Brush the harissa mixture over the cauliflower and season with salt to taste.




Roast the cauliflower for 45 minutes or until tender and just starting to char.


Make candied walnuts


In a pan over medium heat, heat the remaining 1 tablespoon olive oil and add ⅓ cup walnuts. Cook, stirring, for 2-3 minutes or until golden. Sprinkle in 1 tablespoon sesame seeds and 2 teaspoons sugar and cook, tossing, until the sugar starts to caramelize. Remove from the heat and set aside.


Assemble salad


Spread 8 ounces beet dip over a large serving platter. Arrange the cauliflower slices and dollop with 8 ounces Greek yogurt. Scatter the candied walnuts, ⅓ cup parsley, and 3 ounces marinated feta over the salad. Top the feta with some extra harissa.



To serve, drizzle some of the reserved oil from the feta on top of the salad and enjoy.

This Harissa-Roasted Cauliflower is about to take your salad game to a whole new level! Healthy, vibrant, and delicious. If you try this recipe, be sure to leave a comment to tell us what you think!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Delicious! It's sure to become our new favorite way to enjoy cauliflower. Thanks for sharing the recipe.

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