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Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt

June 11, 2021
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Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt
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Spicy harissa and a cooling feta yogurt sauce come together in this Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt to make the most impressive yet easy side!

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We all know I’ve totally hopped on the cauliflower trend… like, there’s just so much you can do with it! Still, nobody loves plain cauliflower. In my head, it’s a nutritious blank canvas for amazing flavors. So, no surprise this Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt is completely decked out. I mean, just look how long the title is!! With the perfect seasoning and toppings, this cauliflower is anything BUT boring. You have to give it a try!

The breakdown:

First and foremost, let’s talk about the harissa. Harissa is a North African hot chili pepper paste with tons of spices. If you’ve never had it, I would describe it as a spicy dip with predominant flavors of roasted red pepper, tomato, and Moroccan spices. I get it every time I go to Cava, and it never disappoints. If you have never been to Cava (sadly it’s only in 13 states), it’s basically a Mediterranean Chipotle… only so much better. Anywho, Cava started my obsession with Harissa, and ever since then I’ve been dreaming up a recipe where I could incorporate the amazing dip. This Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt was what I came up with, and, might I say, is one of my new favorite side dishes of all time. Bold statement, I know. 

Spicy harissa and a cooling feta yogurt sauce come together in this Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt to make the most impressive yet easy side!

let’s talk about those veggies…

Sure, you could just put Harissa on cauliflower and it would be good; but, mix it with cumin, parsley, garlic powder, etc… and it’s AMAZING! The seasonings add a delicious flavor, but, with the help of the lemon wedges, they also add the perfect, crispy texture. Because, let’s be real, I don’t want cauliflower if it doesn’t have a nice crisp. Plus, with the addition of the roasted shallot, you get that little bite that’s absolutely perfect with the subtle cauliflower. Texture and flavor wise, the combo is perfect. 

all the good stuff!

After giving the cauliflower and shallots some time in the oven, it’s time to go in with all the good stuff! Yes, the harissa roasted vegetables are delicious on their own; however, when tossed with fresh herbs and some almonds for some crunch… they’re truly out of this world. Parsley, mint, and cilantro are my favorite for this dish. They really go along with the Moroccan theme nicely, yet are still somewhat subtle. Plus, I just loooove fresh mint… it truly brings life to any dish!

Next up, those almonds really do bring a lot to this Harissa Skillet Cauliflower with Toasted Almonds and Feta Yogurt Sauce. Although it may not seem like much, the little bit of crunch totally changes the game. I love going with the pre-sliced/shaved almonds from the store, then quickly toasting them up. Perfectly toasty, yet not overpowering with flavor. So good. Still, if you wanted to go with a different nut, seed, or crunch… that’s totally up to you. Pistachios, walnuts, or pumpkin seeds would be delicious. Go with what you love! Just don’t skip the crunch!!

Spicy harissa and a cooling feta yogurt sauce come together in this Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt to make the most impressive yet easy side!

that feta yogurt sauce…

Lastly, one of the most important parts of this Harissa Skillet Cauliflower with Toasted Almonds and Feta Yogurt Sauce is that feta yogurt sauce. I mean, it’s in the title for a reason! If you haven’t noticed based off of my other recipes, whipped feta is my favorite. This whipped feta is a little different than my usual, yet it’s still so good. With some feta, yogurt, olive oil, and lemon, this feta yogurt sauce starts off pretty basic. But, with the addition of that cucumber, it’s totally transformed into the perfect cooling factor. Cucumber is one of my go-to veggies to pair with harissa. It’s the perfect way to cleanse your palette from that spice from the harissa! So, by adding some of the shredded cucumber to your whipped feta, the sauce truly turns into the best compliment with this skillet cauliflower!

when to serve this up!

All in all, this dish is truly a keeper. As a side dish, this dish is perfect with a simple protein, like my Chicken Souvlaki Skewers, a fish, or a meat. It would also be a delicious appetizer! Show-stoppingly impressive, yet so easy! That’s the name of the game. This Harissa Skillet Cauliflower with Toasted Almonds and Feta Yogurt Sauce is even delicious as a vegetarian main! Maybe throw in a grain for some substance and you have yourself a delicious bowl! Either way, this dish is absolutely delicious and will truly please everyone!

Let me know what you think in the comments below! I hope you love it as much as I do:)

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Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt

Recipe by Annie PatrickCourse: Side dish, vegetarianCuisine: MoroccanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Spicy harissa and a cooling feta yogurt sauce come together in this Harissa Roasted Cauliflower with Toasted Almonds and Feta Yogurt to make the most impressive, easy side!

Ingredients

  • cauliflower:

  • 1 head cauliflower, cut into florets

  • 2 shallots, cut into wedges

  • 2 tbsp olive oil

  • ¼ cup harissa

  • 1 tsp cumin

  • 2 tsp dried parsley

  • 2 tsp garlic powder

  • Salt and pepper, to taste

  • 1 lemon, cut into wedges

  • ¼ cup sliced almonds, toasted

  • ½ cup mixed fresh cilantro, parsley, and mint

  • feta yogurt sauce:

  • ½ cup plain greek yogurt

  • 8 oz feta cheese

  • 1 tbsp olive oil

  • ½ lemon, juiced

  • ½ cup cucumber, grated and squeezed of all water*

  • Salt, to taste

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.
  • Toss the cauliflower florets and shallots with olive oil, harissa, cumin, parsley, garlic powder, salt, and pepper. Spread the lemon wedges around the sheet pan. Roast for about 15 minutes, then toss with a spatula. Then, continue to cook for another 10-20 minutes, or until the cauliflower and shallots are crispy.
  • Meanwhile, make the feta yogurt sauce: in a food processor or blender on low speed, whip all of the ingredients. Season with salt and pepper, to taste.
  • Toss the cauliflower with the almonds and herbs. Serve over a dollop of the feta yogurt sauce and enjoy!

Notes

  • For the cucumber: Grate a cucumber on a box or handheld grater using the smallest setting. Place the grated cucumber inside a few paper towels, and squeeze the paper towels over the sink to remove any excess moisture. Then, toss the cucumber into the food processor.
  • For this recipe, I used a store bought Harissa, but you could easily make it homemade.
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