GARLIC HARISSA CAULIFLOWER

by | Jan 6, 2025 | All Recipes, Starters

This Garlic Harissa Cauliflower is a bold and flavorful dish that’s perfect for any occasion. Roasted to perfection, the cauliflower is coated in a zesty blend of garlic and spicy harissa, offering a tantalizing mix of smoky, savory, and spicy flavors. It’s a simple yet delicious way to elevate your vegetable game—serve it as a side or enjoy it on its own for a satisfying, plant-based treat!

Click here for video tutorial:

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
    • 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 mayo
    • 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

DIRECTIONS:

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

Make 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 the Cauliflower: 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.

Prepare Crunch Topping: 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.

Make Harissa Sauce: 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.

Make Avocado Cream: 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 and 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!