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Roasted Cauliflower with Harissa and Pomegranate

Crispy roasted cauliflower tossed with harissa, pomegranate molasses, and pomegranate seeds for a vibrant, tangy side dish.

40 minEasyServes 4140 cal/serving

AlgerianSideOvenVeganGluten-Free

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Ingredients

  • 2 heads cauliflower florets
  • 4 tbsp olive oil
  • 1 tbsp harissa paste
  • 1 tbsp pomegranate molasses
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup pomegranate seeds
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup sliced almonds, toasted

Instructions

  1. 1

    Preheat oven to 425°F.

  2. 2

    In a bowl, whisk together 4 tbsp olive oil, 1 tbsp harissa paste, and 1 tbsp pomegranate molasses.

  3. 3

    Add 2 heads cauliflower florets and toss until evenly coated. Spread on a sheet pan in a single layer.

  4. 4

    Roast for 20-25 minutes, stirring halfway through, until cauliflower is tender and deeply browned.

  5. 5

    Transfer to a serving bowl and toss gently.

  6. 6

    Season with 1/2 tsp salt and 1/4 tsp black pepper to taste.

  7. 7

    Garnish with 1/2 cup pomegranate seeds, 2 tbsp chopped fresh cilantro, and 1/4 cup toasted sliced almonds.

  8. 8

    Serve warm or at room temperature.

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Questions

How much time should I plan for Roasted Cauliflower with Harissa and Pomegranate?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 4 (25 minutes): "Roast for 20-25 minutes, stirring halfway through, until cauliflower is tender and deeply browned."

What temperature do I cook Roasted Cauliflower with Harissa and Pomegranate at?

For Roasted Cauliflower with Harissa and Pomegranate, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 25 minutes, in step 4.

Is there a substitute for pomegranate molasses in Roasted Cauliflower with Harissa and Pomegranate?

The entry for Roasted Cauliflower with Harissa and Pomegranate calls for 1 tbsp pomegranate molasses. In its place: Reduce pomegranate or cranberry juice with a little sugar and lemon to a syrup, or use balsamic glaze with a squeeze of lemon.

Can I make Roasted Cauliflower with Harissa and Pomegranate less spicy?

Yes. The heat in Roasted Cauliflower with Harissa and Pomegranate comes from 1 tbsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes.

How many calories are in Roasted Cauliflower with Harissa and Pomegranate?

One serving (the recipe makes 4) is about 140 calories, with 5 g protein, 16 g carbohydrate and 7 g fat, plus 4 g fiber and 420 mg sodium.

How do I store and reheat Roasted Cauliflower with Harissa and Pomegranate?

Refrigerate what is left of Roasted Cauliflower with Harissa and Pomegranate within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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