Harissa Cauliflower



Serving size

about 1 cup
30 Minutes

This recipe can easily be multiplied and makes good leftovers.

Harissa Cauliflower


1 quart Water
1 head large (6-7 inch dia.) Cauliflower, raw (cut into small flowerets)
1 Tbsp. Olive oil
2 large Green onions (thinly sliced crosswise; keep white and green parts separate)
4 tsp. Harissa Sauce
1/4 tsp. Salt


Place a large skillet in the oven and preheat to 325°F.

Place the water in a large sauce pan fitted with a steamer over high heat.

When the water is boiling add the cauliflower.

Steam for 8 minutes.

Place the olive oil in the hot skillet and add the steamed cauliflower with the white part of the green onions.

Roast for about 7 minutes.

Toss well and add the harissa and salt.

Toss well and return the pan to the oven and roast for another 10 minutes. Toss once or twice while the cauliflower is roasting.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

There are a wide variety of harissa on the market and it can be a bit of a challenge to find even in this day and age. It is worth the hunt, however. The North African chili paste is made from red peppers, garlic, and a variety of hot chilies. The flavor can range from mild to quite spicy and it is one of those condiments that should absolutely be in your refrigerator. It takes just a little to add a sweet spiciness to almost any dish, with nice undertones of umami from the roasted red peppers.

"Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Seuss inspired me to try cauliflower!"

Jim Carrey