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Roasted Harissa Cauliflower with Almond Crumble Recipe

Roasted Harissa Cauliflower with Almond Crumble recipe


This is a roasted cauliflower with a spicy harissa coating and a crunchy almond topping. It's a tasty dish with a little kick. You cook the cauliflower until it's soft and brown, then add the spicy sauce and nuts on top.


1 large cauliflower
1 tsp smoked paprika
200 g jarred roasted red peppers, drained
30 g almond flour
20 g slivered almonds
1 tbsp harissa paste
1 tbsp maple syrup
40 ml olive oil
30 ml almond butter
1 lemon, juiced
A handful of fresh cilantro
Salt to taste


Preheat your oven to 190°C (374°F).
Trim the leaves and stem of the cauliflower so that you have a whole head that sits flat.
Place the cauliflower in a high-sided baking tray. Drizzle with 20 ml of olive oil, sprinkle with smoked paprika and a pinch of salt. Rub the seasoning into the cauliflower.
Pour a little water into the base of the tray to help steam the cauliflower. Roast in the oven for 50 minutes, adding more water if needed.
While the cauliflower is roasting, prepare the harissa sauce. In a blender, combine the roasted red peppers, almond flour, harissa paste, maple syrup, and the remaining 20 ml of olive oil. Blend until smooth, then season with salt to taste.
In a small bowl, whisk together the almond butter and half of the lemon juice, adding water as needed to achieve a smooth, drizzle-able consistency. Season with salt.
Roughly chop the cilantro.
Once the cauliflower is caramelized and tender, remove it from the oven and place it on a serving dish.
Drizzle the cauliflower with the harissa sauce and almond butter mixture. Sprinkle with slivered almonds and cilantro.
Serve immediately, with extra harissa sauce and almond butter mixture on the side if desired.

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