Description

This vibrant roasted purple cauliflower recipe features tender florets coated with a flavorful blend of olive oil and salt, then perfectly roasted to caramelized perfection. Topped with a sweet and spicy harissa butter made from North African chili paste, honey, and lemon juice, this dish strikes a delicious balance of smoky heat and subtle sweetness. Garnished with fresh parsley, it makes an eye-catching and healthy side dish that’s easy to prepare and sure to impress.

Ingredients

Scale

Cauliflower

2 pounds Purple Cauliflower (One medium head, broken into florets)

Seasoning & Coating

2 tablespoons Extra virgin Olive Oil (for coating florets)
1 teaspoon Kosher Salt (to enhance flavor)

Harissa Butter

2 tablespoons Harissa Paste (North African chili paste for spice)
3 tablespoons Unsalted Butter (for the harissa butter mixture)
1 teaspoon Honey (to add sweetness)
1 tablespoon Fresh Lemon Juice (from half a lemon)

Garnish

1 handful Fresh Parsley (finely chopped)

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Instructions

Preheat the oven: Set your oven to 425°F (220°C) to get it ready for roasting the cauliflower.
Prepare the cauliflower: Rinse the purple cauliflower under cool water and dry it thoroughly to avoid soggy roasting.
Cut into florets: Chop the cauliflower into uniform pieces about 1 to 2 inches in size for even cooking.
Season the florets: In a large bowl, toss the cauliflower florets with olive oil and kosher salt until well coated.
Arrange for roasting: Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper for easy cleanup.
Roast the cauliflower: Roast in the preheated oven for 25 to 30 minutes, turning halfway through to ensure even caramelization.
Prepare harissa butter: While cauliflower roasts, gently melt butter in a small saucepan over low heat.
Combine harissa butter ingredients: Stir in harissa paste, honey, and lemon juice into the melted butter until smooth and blended.
Toss cauliflower with harissa butter: Once roasted, drizzle the sweet harissa butter over the hot cauliflower and toss well to coat each floret.
Plate and garnish: Transfer the cauliflower to a serving platter and sprinkle with freshly chopped parsley for color and freshness.
Serve: Enjoy the roasted cauliflower warm as a flavorful side dish or a standalone snack.

Notes

Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
Tossing the cauliflower halfway during roasting ensures even browning and texture.
Adjust the amount of harissa paste to control the heat level according to your preference.
For a vegan option, substitute butter with plant-based margarine.
This dish pairs well with grilled meats or can be added to grain bowls for a nutritious meal.