Wednesday, October 29, 2014

Harissa Roasted Cauliflower with Herb & Currant Relish

Every season there is some sort of trend in restaurants and the food world. It can be something as massive as cronuts or something only chefs and foodies notice- like the hype of burrata. One trend I've noticed lately is roasting an entire cauliflower head and serving it whole. So I've decided to create my own recipe and add to the trend.
I originally made this as an adult only side because of the use of spicy harissa but, of course, Charlie (the 17 month old) had to try it and he loved it. He ate about half of my serving! So I guess it's kid friendly for kids who can handle spice. Although there are milder harissa pastes as well. 
This is a great side for a dinner party as well because it can be prepped ahead of time and baked to serve. Plus the presentation is great for a crowd. 

Harrisa Roasted Cauliflower with Herb & Currant Relish

1 medium to large head of cauliflower, bottom leaves removed
2 tbs italian parsley minced
1 tbs mint, minced

Juice of 1 lemon 

1/4 cup harissa paste*
1/2 cup currants 
3 tbs pine nuts, toasted 
3 tbs olive oil
Sprinkle of salt

Small mixing bowl
Mixing spoon
Baking tray lined with aluminum foil
Pastry brush 
Cutting board 
Chopping knife
Measuring cups//spoons 

Preheat oven to 375. 

Place cauliflower head on the aluminum lined baking tray. Using your pastry brush, cover the entire head in harissa paste. Take half of the lemon and juice it over the entire cauliflower and then sprinkle with a pinch of salt. 

Place in the oven and roast for 25-30 minutes. Until the cauliflower can be pierced easily with a sharp knife.

While the cauliflower roasts prepare the relish by combining the toasted pine nuts, italian parsley, mint, currants, olive oil and juice of the other half of the lemon (approx 1 1/2 tbs). Mix well in the small bowl. 

Once the cauliflower is pierceable with a knife, spread half of the herb topping on top of the cauliflower. Roast for another 5 minutes before removing from oven. 

Remove from oven and place on a cutting board or large plate to serve. Add the remaining herb topping and serve. 

Before roasting. Allie made a valid point- it looked like bloody brains. Halloween dinner?? 

Just out of the oven. So beautiful! The combination of spicy harissa and sweet currants with herbs- it was so good!! Give it a go! Xo

Charlie grabbing for more!! 

*I purchased my harissa paste at Whole Foods. There was a variety available and I got the Moroccan brand: la Maroccaine, which is spicy. There are also mild brands available for those who prefer less spice. 


  1. This recipe is a MUST DO! It's sweet and savory with a kick of heat. The next time I make this, I will make one for each person. It's that GOOD. I am also looking forward to using the topping on a roasted chicken. This is TOO GOOD to be missed!

    1. I'm SO happy you liked this recipe! Thank you for letting me know- means the world to me!! (Apologies for delay- I never got a notification for this comment)