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Whole Roasted Cauliflower

Serves 4


  • 1 whole white cauliflower, trimmed, leaves removed
  • 1/2 cup + 2 tablespoons harissa sauce
  • 3/4 cup cup water
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 tablespoons sliced almonds
  • 3 tablespoons golden raisins
  • 4 tablespoons mint, coarse chiffonade
  • 3 tablespoons parsley, coarse chiffonade


  • 3/4 cup harissa sauce (Mina brand)
  • 1/4 cup extra virgin olive oil
  • 3 teaspoons salt
  • 3 teaspoons honey
  • 2 teaspoons lemon juice


Preheat oven to 350 ̊F.

  1. Combine harissa sauce with salt, honey and lemon juice. Slowly whisk in olive oil.
  2. Brush 2 tablespoons olive oil to coat the bottom of a 10-inch sauté pan. Place whole cauliflower in center and pour the harissa on top of the cauliflower. Using a pastry brush, spread the sauce all over, making sure the entire cauliflower is covered.
  3. Add 1 cup water to bottom of pan and place on the middle rack of oven and cook at 350 ̊F for about 1 hour 15 minutes, basting every 20 minutes with the sauce on the bottom of the pan. The cauliflower is done when a skewer can penetrate through without any resistance.
  4. Heat a 10-inch sauté pan over medium high heat. Add 3 tablespoons butter; when it begins to turn brown and foams, add mint and parsley and swirl together for about 30 seconds, or until the herbs become crispy.
  5. Add the almonds and cook for another 30 seconds.
  6. Add the raisins and remove pan from heat.
  7. Whisk in remaining harissa.
  8. When cauliflower is done, place it on a plate, pour the harissa sauce over and serve hot.

Hudson Valley Restaurant Week is back this April 8-21!