Harissa Garlic Cauliflower

by | May 6, 2025 | All Recipes, Appetizers, Uncategorized

Harissa Garlic Cauliflower 

 

This garlic harissa cauliflower is the spicy, smoky side dish I didn’t know I needed—until I couldn’t stop making it. It’s bold, flavorful, and the kind of veggie dish that turns heads at the table. Trust me, cauliflower never had this much personality!

View Instructions

Servings

2-3 people

Ready In:

30 min  

 

Harissa Garlic Cauliflower

By: Naysha Rivera

Garlic harissa cauliflower is my kind of comfort food—with a kick! It’s tender, fiery, and coated in all the bold, garlicky goodness that makes you forget you’re eating a veggie. If you love heat and flavor, this one’s calling your name!

Ingredients

Garlic Rub

  • 4 garlic cloves
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp poultry seasoning
  • 1/2 tsp lemon pepper
  • 1/2 tsp black pepper
  • 1 TBSP harissa paste
  • 4 TBSP lemon juice
  • A decent pinch of salt

Crunch:

  • 1 cup of lime plantain chips crushed
  • 1/2 cup crushed walnuts

Harissa Sauce:

  • 3 TBSP truffle aioli (vegan)
  • 1 TBSP franks hot sauce
  • 1/4 cup harissa paste
  • 1/4 cup melted vegan butter
  • 1 TBSP plant-based milk or water (to thin sauce out)

Avocado Cream:

  • 2 ripe avocados
  • 1/4 cup soaked cashews (see notes)
  • 1 TBSP lemon juice
  • 1 bunch of cilantro
  • 1 green onion
  • 1/2 tsp adobo
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 2 TBSP plant-based milk

Notes:

Crunch Factor: To really elevate the texture, crush the lime plantain chips and walnuts for the topping. You can do this in a food processor for a finer crunch or by hand for larger, rustic pieces—either way, it adds a fun crunch that balances the creamy avocado crema.

Harissa Sauce: The combination of truffle aioli, hot sauce, and melted vegan butter in the harissa sauce gives it the perfect creamy, spicy kick! Keep the heat level to your liking, adjusting the hot sauce and harissa paste for a more or less intense flavor.

Avocado Crema: For the avocado crema, soaking the cashews beforehand helps make it super creamy, blending into a smooth texture that pairs beautifully with the roasted cauliflower. If you want to make it ahead, just keep it in the fridge

Step by Step Instructions

Prep cauliflower: 

Begin by boiling the cauliflower for 5-7 minutes to soften it slightly. Drain and set aside to cool.

Garlic rub: 

In a food processor, combine garlic cloves, parsley, cilantro, smoked paprika, garlic powder, onion powder, cumin, coriander, oregano, thyme, poultry seasoning, lemon pepper, black pepper, harissa paste, lemon juice, and a pinch of salt.

Blend until smooth, creating a paste-like consistency.

Season cauliflower:

Toss the boiled cauliflower florets in a dash of olive oil. Then, coat the cauliflower with the garlic harissa paste, making sure each floret is evenly covered.

Roast: 

Preheat the oven to 400°F (200°C). Spread the seasoned cauliflower onto a baking sheet and roast for 20-25 minutes, or until golden brown and crispy on the edges.

While the cauliflower roasts, prepare the crunch by crushing the lime plantain chips and walnuts using a food processor or by hand, depending on your preference.

Sauces: 

In a sauce pan on medium heat, mix together truffle aioli, Frank’s hot sauce, harissa paste, melted vegan butter, and plant-based milk or water to thin out the sauce. Stir until smooth and set aside.

In a blender or food processor, combine ripe avocados, mayo, lemon juice, cilantro, green onion, adobo, garlic powder, black pepper, and plant-based milk. Blend until smooth and creamy.

Assemble & Serve: 

Once the cauliflower is roasted, plate the avocado cream on the bottom of your serving dish. Top with the golden-brown cauliflower, then drizzle the harissa sauce over it. Finally, sprinkle the crunchy lime plantain chips and walnuts on top for added texture. Serve and enjoy!