Whole Roasted Cauliflower with Harissa Glaze and White Bean Puree

a harissa-glazed roasted cauliflower head on a white bean spread on a plate.

5 stars (3 ratings)

Whole Roasted Cauliflower with Harissa Glaze and White Bean Puree

This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: African-inspired, Middle Eastern

Servings: servings

Calories: 333kcal

Author: Nora Taylor

Ingredients

Cauliflower Roast

1 medium-large head cauliflower about 2 pounds
2 tablespoons olive oil
2 tablespoons harissa paste
2 tablespoons agave
1/2 teaspoon ground turmeric
1 teaspoon salt

White Bean Puree

15 ounce can cannellini beans drained and rinsed
1/4 cup tahini
3 tablespoons fresh lemon juice
1 clove garlic peeled
2 tablespoons olive oil
1/2 teaspoon salt
3-4 tablespoons ice cold water or more

Toppings, optional

1/4 cup pine nuts or chopped pistachios
chopped fresh mint and/or parsley

US Customary - Metric

Instructions

For the Cauliflower Roast

Preheat the oven to 400 degrees F.
Trim off the bottom of the cauliflower stem but keep the head in tact. Peel away any green leaves. Fill a large pot with water, large enough for the cauliflower head to be submerged in. Bring the water to a boil, then lower the cauliflower head, carefully, top side down into the water. Simmer for 10-15 minutes, until tender enough to insert a sharp knife into the stem without much resistance.
Drain the cauliflower head in a colander for 10 minutes, then place the head of cauliflower upright in a cast iron pan (or other oven safe dish).
In a small bowl, stir the olive oil, harissa paste, agave, turmeric and salt together until well combined. Rub the mixture all over the cauliflower head until it's fully covered.
Bake the cauliflower for 40-50 minutes, until blackened in some places.

Make the White Bean Puree and Serve

To a food processor, add the drained and rinsed beans, tahini, lemon juice, garlic, olive oil, salt and 3 tablespoons ice cold water.
Puree for 3-4 minutes until smooth and creamy. If you want it a bit thinner, add a tablespoon or more of water. Taste and season with additional salt, garlic or lemon juice if needed.
To serve: Spread the white bean puree on a serving plate. Carefully place the whole cauliflower head on top of the puree. Garnish with chopped pine nuts or pistachios and chopped fresh mint or parsley. Slice the cauliflower and serve with some of the puree underneath. Enjoy!

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