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Harissa Roasted Cauliflower with Red Beet Hummus | Bake to the roots

Harissa Roasted Cauliflower with Hummus

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  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 01:30
  • Total Time: 01:40
  • Yield: 1 1x
  • Category: Main Course
  • Cuisine: International
  • Diet: Vegan

Description

Do you want to eat more veggies? Try this Harissa Roasted Cauliflower with Red Beet Hummus – it’s super easy to prepare and extremely delicious!


Ingredients

Scale

For the cauliflower head:
1 large cauliflower (some small leaves can stay on)
2 tbsp. lemon juice
34 garlic cloves, minced
1 tbsp. harissa paste
1 tsp. oregano
salt, pepper
23 tbsp. olive oil

To serve:
some (beet) hummus for serving
some fresh flat-leaf parsley, chopped
some pomegranate seeds
some additional olive oil


Instructions

1. Preheat the oven to 350°F (180°C). Clean the cauliflower and remove the outer leaves – some of the small ones can stay on if you like. Place on a piece of baking parchment and drizzle with the lemon juice.

2. Peel the garlic and mince finely. Add together with the harissa paste, oregano, some salt, and pepper to a small bowl. Add some olive oil and mix to combine. Brush the cauliflower with the mixture and place it together with the baking parchment in a dutch oven (or ovenproof pot) with a lid. Bake for about 60 minutes (lid on), then remove the lid and let it roast and get some additional color for another 30 minutes – the cauliflower should have a nice golden color. Take out of the oven and remove from the pot – be careful it’s very hot!

3. Spread some hummus (beet or regular) on a plate and place the whole cauliflower head on the hummus. Sprinkle with some chopped parsley and pomegranate seeds and drizzle with some additional olive oil. Season with some more salt and pepper to your liking. Serve immediately.


Notes

Enjoy roasting!