Harissa Cauliflower with Green Hummus
Spicy roasted harissa cauliflower served on a bed of vibrant, herbaceous green hummus makes for a stunning and flavorful dish.
Equipment
- Baking sheet
- Parchment paper
- Food processor or blender
- Mixing bowl
- Knife
- Cutting board
- Small bowl
- Oven mitts
Ingredients
- 1 head cauliflower cut into florets
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 can chickpeas drained and rinsed, 15 oz
- 1 garlic clove minced
- 1 lemon juiced
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup water as needed to adjust texture
- 1 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the harissa paste, 2 tbsp olive oil, salt, and pepper.
- Toss the cauliflower florets in the harissa mixture until well coated.
- Spread the cauliflower evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly charred.
- While the cauliflower roasts, prepare the green hummus. In a food processor or blender, combine the chickpeas, minced garlic, lemon juice, tahini, 1/4 cup olive oil, and water. Blend until smooth.
- Add the parsley and cilantro to the food processor and blend again until the herbs are fully incorporated, creating a vibrant green hummus.
- Taste the hummus and adjust seasoning, adding more lemon juice or salt if needed.
- Spread the green hummus onto a serving platter and top with the roasted harissa cauliflower.
- Garnish with additional chopped parsley or cilantro if desired, and serve warm.
Notes
For an extra kick, sprinkle some cayenne pepper over the roasted cauliflower before serving. Serve with warm pita bread or crisp raw veggies for dipping.