Spicy harissa-roasted cauliflower atop smooth labneh, with a vibrant pistachio chimichurri, tangy pickled onion, and sweet pomegranate. Finished with a sprinkle of nigella seeds and a tahini drizzle.

In a bowl, combine the red onion, apple cider vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes to pickle.

Pickle the Onions

Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with harissa paste, olive oil, and salt until well coated.

Prepare Cauliflower

Spread the cauliflower on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.

Roast Cauliflower

In a bowl, combine chopped pistachios, parsley, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Mix until well combined.

Prepare Chimichurri

On a serving plate, spread a layer of labneh, top with the roasted cauliflower, and drizzle with tahini. Garnish with chimichurri, pickled onions, pomegranate seeds, and sprinkle with nigella seeds.

Assemble the Dish

Cauliflower, cut into florets

Harissa paste

Olive oil

Salt

Labneh

Pistachios, chopped

Fresh parsley, chopped

Garlic, minced

Red wine vinegar

Black pepper

Red onion, thinly sliced

Apple cider vinegar

Sugar

Pomegranate seeds

Nigella seeds

Tahini

Harissa Roasted Cauliflower

Make Harissa Roasted Cauliflower Recipe in just 1h 10m. Spicy harissa-roasted cauliflower atop smooth labneh, with a vibrant pistachio chimichurri, tangy pickled onion, and sweet pomegranate. Finished with a sprinkle of nigella seeds and a tahini drizzle.

Harissa Roasted Cauliflower Recipe

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