Roasted Cauliflower with Harissa Sauce

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🌿 Roasted Cauliflower with Harissa Yogurt & Lemon-Honey Vinaigrette

This vibrant roasted cauliflower dish is layered with bold spices, sweet dates, a creamy harissa yogurt base, and a tangy-sweet lemon honey drizzle. It’s perfect as a side dish or a standout vegetarian main.

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📝 Ingredients

For the Cauliflower

• 1 head cauliflower, cut into florets

• 2 Tbsp olive oil

• 1 tsp sumac

• 1 tsp za’atar

• ¾ tsp paprika

• 1¼ tsp kosher salt

• ½ tsp black pepper

• 6 Medjool dates, pitted and roughly chopped

• 3 Tbsp pistachios, roughly chopped

• Zest from ½ lemon

• 2 Tbsp fresh mint leaves, chopped

• 2 Tbsp fresh parsley leaves, chopped

For the Harissa Yogurt Sauce

• ¼ cup Greek yogurt

• 1 Tbsp mayo

• 1 Tbsp chopped fresh parsley

• ¾ Tbsp harissa paste

• 1 garlic clove, grated

• ⅛ tsp kosher salt

• Pinch black pepper

For the Lemon-Honey Vinaigrette

• ¼ cup hot honey

• 2 Tbsp fresh lemon juice

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👩‍🍳 Instructions

1. Roast the Cauliflower

• Preheat oven to 425°F (220°C). Place a foil-lined baking sheet inside while the oven preheats.

• In a large bowl, toss the cauliflower florets with olive oil, sumac, za’atar, paprika, salt, and black pepper until well coated.

• Carefully spread the seasoned cauliflower onto the preheated baking sheet in an even layer.

• Roast for 20–25 minutes, or until golden brown and lightly charred on the edges.

2. Make the Harissa Yogurt Sauce

• In a small bowl, mix together the yogurt, mayo, parsley, harissa paste, garlic, salt, and pepper.

• Stir until smooth and set aside.

3. Prepare the Lemon-Honey Vinaigrette

• In a small saucepan, combine hot honey and lemon juice.

• Heat over medium just until the mixture begins to gently bubble, then remove from heat. Set aside.

4. Assemble the Dish

• Spread the harissa yogurt sauce across the bottom of your serving plate.

• In a mixing bowl, toss the roasted cauliflower with chopped dates until combined.

• Arrange the cauliflower mixture on top of the yogurt base.

• Sprinkle with chopped pistachios, then zest the lemon over the top.

• Drizzle with the lemon-honey vinaigrette and a bit of extra olive oil.

• Garnish with fresh mint and parsley.

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🌟 Pro Tips

• Use preheated sheet pans to enhance caramelization and get that crispy edge on the cauliflower.

• Swap hot honey for regular honey + red chili flakes if needed.

• This dish pairs beautifully with grilled proteins or warm pita bread for a complete meal.