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Ingredients
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Roasted Cauliflower & Vegetables
Harissa Yogurt Sauce
Herb & Salad Components
Method
Roasted Cauliflower & Vegetables
Preheat
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
Place cauliflower florets in a large bowl. Drizzle with 3 tbs olive oil, then add smoked paprika, ground cumin, kosher salt, and black pepper. Toss thoroughly so each floret is evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes, flipping once halfway through, until edges are golden brown and florets are tender when pierced with a fork.
If you prefer extra char, broil for 2 minutes at the end—watch closely to avoid burning. Remove from oven and let cool slightly on the pan for 5 minutes.
Harissa Yogurt Sauce
While the cauliflower roasts, make the sauce. Mince the garlic finely or grate it. In a small bowl combine Greek yogurt, harissa paste, lemon juice, minced garlic, 1 tsp olive oil and 1/4 tsp salt. Whisk until smooth and taste; adjust harissa (add up to 1 tsp more) or salt to your preference.
If the sauce is too thick, thin with 1–2 teaspoons of water or additional lemon juice to reach a pourable but creamy consistency. Refrigerate until ready to use.
Herb & Salad Assembly
While cauliflower rests, prepare the herbs and salad. Finely chop the parsley and optional mint and place in a large bowl. Thinly slice the shallot and add to the herbs. Add arugula or mixed greens to the bowl as well.
Add lemon zest, 1 tbs lemon juice (for the salad), 1 tbs extra virgin olive oil (for the salad), and flaky sea salt. Toss gently to combine so the greens and herbs are lightly dressed.
Fold the warm roasted cauliflower into the herb-salad mixture so heat slightly wilts the greens and releases aroma. Taste and adjust seasoning; sprinkle optional sumac over the mixture for a bright, tangy note.
Plate the salad on a serving platter or divide among plates. Drizzle harissa yogurt sauce over the cauliflower and greens in a zigzag or dollop style. Scatter toasted pine nuts or slivered almonds on top for crunch.
Garnish with additional chopped parsley and a final pinch of flaky sea salt. Serve immediately while cauliflower is warm; the contrast of warm roasted cauliflower, cool harissa yogurt, and fresh parsley creates the signature rotisserie-style profile.