Smoky Harissa-Roasted Cauliflower with Lemon and Olives

Name: Smoky Harissa-Roasted Cauliflower with Lemon and Olives
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large head, cut into florets cauliflower; 2 tbsp harissa paste; 1 medium, juiced lemon; 1/2 cup pitted Kalamata olives; 1/4 cup finely chopped fresh parsley; 3 tbsp olive oil; 2 cloves, minced garlic

Crisp-tender cauliflower florets roasted with harissa and lemon, finished with briny Kalamata olives and fresh herbs.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 23 minutes.

Serves 4.

Ingredients

1 large head, cut into florets cauliflower
2 tbsp harissa paste
1 medium, juiced lemon
1/2 cup pitted Kalamata olives
1/4 cup finely chopped fresh parsley
3 tbsp olive oil
2 cloves, minced garlic

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 1 large head cauliflower florets with 2 tbsp olive oil, 2 tbsp harissa paste, 1 minced garlic clove, and 1/2 tsp salt on a baking sheet.
Step 2: Roast for 20 minutes until golden at the edges and tender when pierced with a fork, flipping once halfway.
Step 3: Remove from oven and stir in 1/2 cup pitted Kalamata olives, 2 tbsp lemon juice, and 1/4 cup chopped parsley. Return to oven for 3 minutes to warm through without overcooking.