Mediterranean Spicy Cauliflower
This Mediterranean Spicy Cauliflower is roasted until golden and tossed in a bold, smoky sauce made with tomato paste (or harissa), paprika, and garlic. The result is a flavorful side dish with just the right balance of heat, tang, and freshness. It’s quick to make, healthy, and perfect as part of a mezze platter, alongside grilled meats, or even as a vegetarian main.
Time:
Prep: 10 minutes
Cook: 25–30 minutes
Total: ~40 minutes
Ingredients
1 medium head of cauliflower, cut into florets
2 tbsp olive oil
2 tbsp tomato paste or harissa
1 tbsp lemon juice
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the cauliflower:
Wash and cut cauliflower into bite-sized florets. Pat dry with a towel to ensure they roast properly.
Make the spicy coating:
In a large bowl, whisk together olive oil, tomato paste (or harissa), lemon juice, smoked paprika, garlic powder, salt, and pepper.
Toss and coat:
Add the cauliflower florets to the bowl and toss until evenly coated with the mixture.
Roast:
Spread cauliflower in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender inside and crispy golden on the edges.
Serve:
Transfer to a serving dish, sprinkle with fresh parsley, and serve hot.
Tips
Dry the cauliflower well: Moisture prevents it from crisping up in the oven.
Don’t overcrowd the pan: Spread florets in a single layer with space between them for even roasting.
Flip halfway through: This ensures both sides get golden and slightly crispy.
Adjust spice level: Harissa will be spicier than tomato paste—use more or less depending on your preference.
Serve immediately: The cauliflower is best when hot and slightly crisp on the edges.
Variations
Extra heat: Add a pinch of chili flakes or cayenne for more spice.
Tahini drizzle: After roasting, drizzle with a tahini-lemon sauce for extra creaminess.
Cheesy twist: Sprinkle with grated Parmesan or crumbled feta before serving.
Add other veggies: Mix cauliflower with zucchini, carrots, or bell peppers for a colorful roasted medley.
Make it a main dish: Serve over couscous, quinoa, or in a pita wrap with hummus.
Q&A
Q: Can I make this ahead of time?
Yes. You can roast the cauliflower in advance and reheat it in the oven at 375°F (190°C) for 8–10 minutes. It won’t be quite as crisp but will still taste great.
Q: What if I don’t have harissa?
Tomato paste works well as a substitute. For extra spice, add a little cayenne or chili flakes.
Q: Can I air-fry this instead of roasting?
Yes. Cook in an air fryer at 390°F (200°C) for 15–18 minutes, shaking the basket halfway through.
Q: How can I make it milder?
Use tomato paste instead of harissa and cut back on paprika for a gentler flavor.
Q: What pairs well with this dish?
It’s delicious alongside grilled chicken, lamb, or fish, or served with pita, hummus, and a fresh salad as part of a vegetarian spread.
Nutrition
(per serving, based on 4 servings)
Calories: ~120
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 12g
Fiber: 4g
Sugar: 4g
Sodium: 230mg
(Approximate values; will vary depending on harissa vs. tomato paste and seasoning amounts.)
Conclusion
Mediterranean Spicy Cauliflower is a quick, flavorful side dish that transforms a simple vegetable into something bold and exciting. With smoky paprika, tangy lemon, and either the gentle richness of tomato paste or the fiery kick of harissa, this dish can be tailored to your taste. It’s light, healthy, and versatile—equally at home as a snack, a mezze platter addition, or a vibrant side to a main meal.