Harissa Cauliflower

5 from 13 votes

Harissa cauliflower over creamy hummus and drizzled with sweet-and-savory dill tahini dressing is a show-stopping entree. You can adjust the heat to suit your tastes, so don’t worry if spicy food isn’t your thing.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: African Inspired

Keyword: harissa cauliflower

Servings:

Author: Vegan Richa

Ingredients

For the Harissa Cauliflower

3 1/2 to 4 cups cauliflower, chopped into medium-sized pieces, about 1- to 1 1/2-inches

For the Marinade

2 teaspoons oil
2 tablespoons harissa paste or harissa sauce
2 teaspoons sweet paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

For the Tahini dill Dressing

3 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
1/2 teaspoon dried dill or 1 tablespoon fresh
pinch of salt and pepper
2 to 4 tablespoons hot water

For Serving

1 cup hummus or more, to taste
3 tablespoons chopped pumpkin seeds or use other seeds or nuts, like hemp seeds, pecans, or pistachios
chopped cilantro, pepper flakes as needed

US Customary - Metric

Instructions

Make the cauliflower.

Chop the cauliflower, if you haven't already. Prep the rest of the ingredients.
To bake the cauliflower: In a large bowl, add all of the marinade ingredients and mix really well, then add in the cauliflower and toss well to coat. Then, spread the cauliflower on a parchment-lined baking sheet and bake at 400° F (205° C) for 28 to 32 minutes, or until the cauliflower is done to preference. Remove the cauliflower and use.
To cook the cauliflower in a skillet: Add the cauliflower to a large skillet over medium-high heat and add the oil. Cook uncovered for 2 to 3 minutes, then add in 1/4 to 1/3 cup of water. Close the lid, let the cauliflower steam for 5 to 7 minutes, or until tender-crisp, then open the lid. In a small bowl, mix in all of the remaining marinade ingredients, and add them to the skillet. (You can also add everything to the skillet in the middle and mix it together right there instead of using a bowl). Then toss the cauliflower well to coat, and continue to cook, uncovered, for 2 to 3 minutes, so that the sauce thickens and the cauliflower starts to caramelize on the edges. Depending on your skillet and cauliflower floret size, you might have to cook a bit longer. Or, if it's already getting very tender, then switch off the heat.

Make the tahini dressing.

In a bowl, add the tahini, lemon juice, maple syrup, dill, salt, and pepper and mix. Add in 2 tablespoons of hot water, and mix in, and start whipping it. If it's too thick, then add another 1 to 2 tablespoons of hot water, and mix in. Then, continue to whip it, so that the tahini mixture gets light and fluffy. This will take a minute. The mixture will feel too thin in the beginning, and then it will start to get thick, and there will be resistance, keep whipping it, so that the mixture isn't too thick. The dressing will continue to thicken as it sits, so if you are making it ahead, you will have to add some hot water to thin it out before using.

Assemble and serve.

Spread 1/4 to 1/3 cup of hummus to a plate, then top it with the harissa cauliflower. Drizzle the tahini dressing generously over the top. Top it with some chopped pumpkin seeds or other seeds and nuts choice. You can also sprinkle in a little bit of crushed red pepper flakes for extra heat. Garnish with some cilantro or other fresh herbs, like parsley, and serve immediately.
To make it a wrap: Add the hummus to warmed pita bread or a warm tortilla, then top it with harissa cauliflower, some chopped cucumber, onion, and/or lettuce. Add a good helping of the tahini dressing and serve.

Video

Notes

You can make this with spicy or mild harissa paste. To use powdered harissa spice blend, mix the harissa spice with a little bit of lemon juice and two tablespoons of chopped red pepper and use.

This recipe is gluten-free, soy-free, and nut-free, if you're not making wraps. To make the wraps gluten-free, just choose gluten-free pita or gluten-free tortillas.

Nutrition