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  • thewellnessforlife

Whole Roasted Harissa Cauliflower (Air Fryer or Bake)

This recipe transforms a simple cauliflower head into a show-stopping centerpiece that's packed with spicy, aromatic flavors. Whether you're a seasoned chef or a novice in the kitchen, this recipe is a breeze to make. Plus, we'll share an airfryer option for those looking to cut down on oven time and indulge in this delicious dish even faster.

The beauty of this dish lies in its simplicity and bold flavors. The harissa paste, with its rich and aromatic blend of chili peppers, garlic, and spices, infuses the cauliflower with a mouthwatering kick. Roasting the cauliflower to perfection brings out its natural sweetness and creates a delightful contrast to the spicy harissa. Topped with creamy tahini, fresh dill, mint, and crunchy pine nuts, this dish is a symphony of tastes and textures that will leave you craving more.



  • 1 Large Cauliflower head, stems and leaves removed

  • 1/4 Cup harissa paste (mild or spicy, based on your preference)

  • 2 Tbsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp garlic power

  • 2 Tbsp tahini

  • 1 Tbsp fresh dill, roughly chopped

  • 5-8 Mint leaves, roughly chopped

  • 1 Tbsp pine nuts


  1. Preheat your oven to 450F. If using an air fryer, set at 375F.

  2. Wash and remove the leaves and stem from the base of the cauliflower head.

  3. In a medium sized bowl, whisk together the harissa paste, olive oil, salt, pepper, and garlic powder. Set it aside.

  4. Place your cauliflower head on a lined baking sheet or air fryer pan.

  5. Coat the cauliflower head with the harissa mixture, using a kitchen brush or your hands. Make sure to get the paste into the nooks and crannies, and don't forget to coat the bottom of the cauliflower. One coated, place directly on the lined baking sheet.

  6. In the oven, bake for 40-50 minutes. If in the air fryer, air fry for 35-40 minutes.

  7. Remove from the oven or air fryer, top with the tahini drizzle, sprinkle the fresh dill, mint and pine nuts, and enjoy.

1 Comment

Feb 12

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