Harissa Roasted Cauliflower & Olives

Harissa Roasted Cauliflower & Olives

Spice up your dinner with this simple side dish ideal for any diet. It’s keto, vegan, vegetarian and paleo-friendly!

  • prep
  • cook
  • 4 servings


  • 1 large head cauliflower – core removed, cut into 2” pieces

  • 2 Tablespoons Harissa Olive liquid/marinade

  • 2 Tablespoons olive oil

  • 1 Tablespoon paprika

  • 1 red onion- cut in half , each half sliced in ½” slices

  • 1 cup Harissa Olives

  • Sea salt & pepper

  • 2 Tablespoons cilantro, coarsely chopped

Cooking Directions

  1. Preheat oven to 350F.

  2. In a large bowl combine cauliflower, Harissa Olive liquid, olive oil, paprika, red onion, sea salt & pepper. Toss to coat well.

  3. On a parchment paper lined baking sheet, spread out cauliflower mixture.

  4. Bake for 20 minutes, stirring half way through the baking time.

  5. Raise the oven temperature to 375F, add the olives and bake for 10-12 more minutes until cauliflower is tender and brown.

  6. Garnish with chopped cilantro. Serve & Enjoy!

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