Roasted Purple Cauliflower with Sweet Harissa Butter
Roasted Purple Cauliflower with Sweet Harissa Butter is a visually stunning and flavorful dish that elevates any meal. The vibrant hues of purple cauliflower stand out on the plate, making it an impressive addition to weeknight dinners or special gatherings.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Ingredients
- 2 pounds Purple Cauliflower One medium head, broken into florets.
- 2 tablespoons Olive Oil Extra virgin olive oil for coating.
- 1 teaspoon Salt Kosher salt to enhance flavor.
- 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 to the harissa butter.
- 1 tablespoon Lemon Juice Freshly squeezed from half a lemon.
- 1 handful Fresh Parsley Finely chopped for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the cauliflower by rinsing it under cool water and drying it thoroughly.
- Cut the purple cauliflower into uniform florets, about 1 to 2 inches in size.
- In a large mixing bowl, combine the cauliflower florets with olive oil and salt. Toss well to coat.
- Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25 to 30 minutes, tossing halfway through.
- While the cauliflower is roasting, melt the butter in a small saucepan over low heat.
- Stir in harissa paste, honey, and lemon juice until well combined.
- Once the cauliflower is done, drizzle the harissa butter over the hot florets and toss to coat.
- Transfer to a serving platter and garnish with chopped parsley.
- Serve warm as a side dish or enjoy on its own.
Notes
This dish pairs well with grilled meats or can be served as a vegetarian option with grains.