Roasted Cauliflower With Harissa Sauce

Total Time
Prep 15 mins
Cook 30 mins

I used a combination of cauliflower and broccoli (romanesco will work, too.) I ran out of time to prepare my standard harissa sauce and tried this cheater's version: Easiest Moroccan Harissa or Hot Sauce (subbing ketchup for tomato paste). Great as a side dish or appetizer. Copycat recipe from a restaurant in Portland, OR but don't know which one. Vegan friendly.

Ingredients Nutrition


  1. Roasted Cauliflower: Preheat oven to 425 degrees.
  2. Place the cauliflower on a rimmed baking sheet and drizzle with olive oil. Mix well, then shake the pan to evenly distribute cauliflower in one single layer. Season with salt and cumin seeds.
  3. Roast, shaking pan after about 10 minutes. Continue roasting until tender and browned around the edges, 15 to 20 minutes, depending on the size of cauliflower pieces.
  4. Remove from oven and transfer to a serving dish. Garnish with herbs. Serve with Harissa Dipping Sauce.
  5. Harissa Dipping Sauce: Combine ingredients. Cover and refrigerate for at least an hour before serving. Taste and add more harissa if you want the dip spicier. I used the entire recipe yield of harissa which was about 4 tablespoons total stirred into 1/2 cup of the yogurt and mayonnaise.
Most Helpful

Yummy! I absolutely love roasted cauliflower and the directions for this were perfect. I really loved the harissa sauce addition. Great for dipping! Thank you. Made for the Soup-A-Stars during ZWT9

LifeIsGood August 22, 2013

So delicious! I love roasted cauliflower and I love cumin, but never tried them togther. I made a vegan version of the sauce by whipping up a cashew aioli and adding an already prepared harissa. Yummy, easy and healthy- you can't beat that. Thanks for posting, we'll be eating this again for sure.

VegSocialWorker February 26, 2013