If you're looking for a simple but flavourful way to enjoy cauliflower, this Whole Roasted Harissa Cauliflower with Garlic Yogurt is worth trying.

The cauliflower is coated in harissa, roasted until tender, and served with a garlic yogurt that balances the spice. It's vegetarian, gluten-free, and easy to make with just a few ingredients.

Serve it as a main with salad and grains, or slice it as a side for dinner or a potluck. It's an easy way to turn cauliflower into a dish that feels complete and satisfying. Perfect for those last few summer dinners and barbecues!

Try it out today!

Ingredients

  • Salt
  • 1 small head cauliflower, about 1 – 1 ½ pounds
  • 1 lemon
  • ¼ cup fresh parsley or mint, minced
  • 1 clove garlic, finely grated
  • 1 cup plain full-fat Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • Flaky salt
  • 2 tablespoons unsalted butter, melted
  • ¼ cup mild harissa paste
  • Red chili powder, for additional heat | optional
  • 2 tablespoons honey

Directions

  1. Prep the equipment: Place an oven rack in the center of the oven and preheat to 550℉ / 287℃ (or as high as your oven will go). Fill a large stockpot with water and season generously with salt. Bring to a boil. Note: The stockpot should have enough water so that the cauliflower is fully submerged. Here, you'll want to actually taste the water, and make sure it's well-seasoned!
  2. Prep the produce: Keeping the leaves intact, trim the stem of 1 small head cauliflower as needed so that it stands completely upright. Zest 1 lemon and measure 1 tablespoon lemon juice. Finely chop ¼ cup fresh parsley or mint. Finely grate 1 clove garlic.
  3. Make the yogurt sauce: In a small bowl, combine the lemon zest, half of the herbs, the grated garlic, and 1 cup plain full-fat Greek yogurt. Season with salt to taste and chill in the fridge while you prepare the other ingredients.
  4. Boil and cool: Add the cauliflower and cook for 8 – 12 minutes until a fork inserted into the center of the head meets very little resistance. Using a slotted spoon or spider, remove the cauliflower, allow any excess water to drain, then place stem side down on a rimmed baking sheet. Allow to sit for 15 minutes, or until cauliflower has cooled slightly and is dry to the touch. Coat the head with 1 tablespoon extra-virgin olive oil and a generous amount of flaky salt.

  5. Make the harissa glaze: While the cauliflower cools, make the glaze. In a small bowl, combine 2 tablespoons unsalted butter, lemon juice, ¼ cup mild harissa paste, and 2 tablespoons honey. Taste, and season with salt. Set aside.

    Note: If desired, you can add a pinch of Red chili powder for additional heat.

  6. Bake: Bake cauliflower for 20 – 25 minutes until golden brown all over with a few charred spots speckled throughout. Brush the head with about half of the harissa mixture (or until it's fully covered) and bake another 5 minutes. Remove from the oven and top with flaky salt. Cool for about 5 minutes before serving.

    Note: If your oven doesn't go to 550℉, it may take closer to 30 – 35 minutes to brown, so be patient!
  7. Serve: Dollop and spread the garlic yogurt on a serving plate. Using a large, sturdy metal spatula, carefully set the cauliflower atop the yogurt. Garnish with the remaining herbs, and serve warm alongside the remaining harissa glaze. Enjoy!

Notes

Recipe adapted from Eyal Shani, via Food & Wine.

Cauliflower: Look for a small head of cauliflower, around 1 – 1 ½ pounds large. Larger cauliflowers can be used but the texture will be a little softer on the inside.

Make it vegan: In the harissa glaze, replace the butter with vegan butter and the honey with maple syrup. Instead of garlic yogurt, try a tahini lemon sauce.

This dish is great as a side, but if you'd like to bulk it up for a main, I recommend serving it alongside warm pita, crispy chickpeas, and my kale caesar salad. 

Tips:

  • Generously season the water. Taste the water before boiling the cauliflower – it should be well seasoned so that the salt can diffuse through all of those crevices.
  • Don't overcook the cauliflower. Small cauliflowers will cook very quickly in boiling water, so start checking around 8 minutes to see if it's tender! Otherwise, the inside can tasty a little mushy.

Recipe from Home Cooking Collective.

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