Ingredients for Roasted Cauliflower With Harissa Sauce
- 1 large head cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- Cumin Seed
- Cilantro
- Mayonnaise
- Harissa
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How to Make Roasted Cauliflower With Harissa Sauce
- Preheat oven to 425°F (220°C).
- Cut 1 large head of cauliflower and 1/2 head of broccoli into bite-sized florets.
- In a large bowl, toss the cauliflower and broccoli florets with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of cumin seeds.
- Spread the vegetables in a single layer on a large rimmed baking sheet.
- Roast for 10 minutes, then shake the pan to ensure even browning.
- Continue roasting for another 15-20 minutes, or until the vegetables are tender and slightly browned.
- While the cauliflower roasts, prepare the harissa dip (see below).
- Once roasted, transfer the cauliflower and broccoli to a serving bowl.
- Garnish with fresh herbs like cilantro or parsley.
- Serve immediately with the harissa dip.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
26g
Fat
19g
Carbs
7g
