Harissa Roasted Cauliflower with Whipped Feta
Make this roasted harissa cauliflower recipe with harissa spice paste and whipped feta cheese. It's light, full of flavor, and the perfect side dish for an easy weeknight dinner or gathering.
Servings: 4
Calories: 164kcal
Ingredients
- 1 head cauliflower cut into florets
- 3 Tablespoons harissa paste
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- 2 Tablespoons minced fresh parsley
Whipped Feta
- 4 ounces feta cheese
- ⅓ cup Greek Yogurt
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- 1 garlic clove
Instructions
- Preheat the oven to 425 F degrees while you prep the cauliflower.
- In a large bowl whisk together the harissa paste, olive oil and salt. Toss the cauliflower florets in the mixture to evenly coat. Spread in a single layer on baking sheet.
- Roast the cauliflower or 20 minutes, flip and roast for about 5 minutes more until fork tender.
- Spread the whipped feta on a serving plate. Add the roasted cauliflower and sprinkle with parsley.
Whipped Feta
- In a food processor, place the feta, yogurt, lemon juice, and garlic. Pulse until creamy.
Notes
To make this recipe a main course, slice the cauliflower into thick steaks and roast for an additional 5 to 10 minutes until tender.
🌡️Storing Leftovers
Store leftover cauliflower and whipped feta in separate airtight containers. Cauliflower should keep for 3-4 days and whipped feta should keep for a week in the fridge. Reheat in the oven or air fryer.Leave a review or get more information on the recipe!
