harissa cauliflower

Spicy air fried cauliflower is a fabulous keto side dish or appetizer. The heat of homemade harissa paste kicks this recipe into high gear! Easy oven roasting instructions included.

Air Fryer Harissa Cauliflower

chilies

water

red pepper ((jarred

garlic, chopped

coriander

tsp cumin

paprika

tsp salt

olive oil ((or avocado oil))

lemon juice

cauliflower,

Salt and pepper

In a small bowl, soak the chili in the water until softened, about one hour. Remove the chilies from the water and reserve the liquid. Remove the stem, and coarsely chop. Leave the seeds in for a spicier harissa, or remove for a more mild version (or do a little of both!).

In a blender or food processor, combine the chopped chili, roasted red pepper, garlic, coriander, cumin, paprika, and salt. Pulse a few times to combine.

Add the olive oil, lemon juice over and 1 to 2 tablespoons of the reserved liquid from the dried chili. Blend or process into a thick paste.

To store the paste, place in a jar and cover with a thin layer of additional oil. Refrigerate for up to one month.

Harissa

In a medium bowl, combine the cauliflower, olive oil, and salt and pepper. Add about 1/4 cup of harissa and toss well to combine. Add more harissa to taste.

Set the air fryer to 375F and cook the cauliflower for 10 to 15 minutes, until tender and lightly browned. (If you&#039;re air fryer is small, you may need to work in batches)

Remove and let cool a few minutes before serving. Delicious with some garlic aioli or ranch dressing!

Air Fryer Cauliflower

Harissa Roasted Cauliflower and Whipped Tahini Sauce make a nice meal and delicious leftovers to use in salad bowls.

Harissa Roasted Cauliflower and Whipped Tahini Sauce

harissa

olive oil

cauliflower

lemon

shallot

tahini

Soak harissa and salt in the olive oil in a ramekin for 1-24 hours to infuse

Drizzle and then evenly spread harissa oil on cauliflower. Use your hands to make sure the oil spreads over the entire head

Squeeze the lemon juice evenly over the head of cauliflower.

On the stove top, saute the shallot in olive oil

Blend shallot, lemon juice and tahini in blender.

Add water and blend until smooth and creamy. The sauce will increase in volume and lighten in color.&nbsp;

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.

Harissa Cauliflower

harissa paste (or harissa sauce)

sweet paprika

thyme

garlic powder

onion powder

salt

maple syrup

dill (or 1 tablespoon fresh)

salt and pepper

hummus (or more, to taste)

pumpkin seeds

cilantro, pepper flakes (as needed)

Chop the cauliflower, if you haven&#39;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&#39;s already getting very tender, then switch off the heat.

Make the cauliflower.

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&#39;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&#39;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.

Make the tahini dressing.

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.

Assemble and serve.

Mine wasn't as red as the pictures. Not sure why. I did think this cauliflower was delicious.

We love this recipe and it's on a fortnightly turnaround in our house. I sometimes add chickpeas and potato chunks to the roasting pan along with the cauliflower. I am addicted to the tahini dressing!

I made a version of this recipe with cabbage steaks vs cauliflower using the harissa paste and I made the tahini dressing. It was yummy!

I loved this and thought it was even better the next day. My teenage sons were not fans but the flavors were too "different" for them. I made a side of cumin roasted carrots to go with this, and the flavors altogether were excellent!

Made this about a month ago and it was so easy and good! Used some fresh pita to scoop it all up. No leftovers!

I made this for lunch last week and ate everyday- it was SO good, easy and healthy!!! And can easily be a side or main at a dinner party. Thank you so much for sharing- this will be in my regular rotation!

So much flavor and really easy to make. We topped with toasted and unsalted pepitas. We’ll definitely be making this again.

This recipe is a revelation. The sauce, cauliflower, hummus, and pepitas together constitute the perfect bite! I devoured the entire recipe in three meals. Absolutely delicious. The cauliflower seems to get spicier as it sits overnight, not an issue for me, but may be a consideration for individuals who are sensitive to heat and make the appropriate adjustments, if planning on eating leftovers.

https://www.youtube.com/watch?v=9wN5Hj9Zdo4

Harissa cauliflower over creamy hummus and drizzled with sweet-and-savory 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.

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