Roasted cauliflower gets a little upgrade with harissa, whipped cottage cheese, and a drizzle of honey-tahini sauce. The toasted pine nuts and fresh herbs pull it all together for a dish that’s full of flavor but still easy enough for any night of the week.
Jump to Recipe
Print Recipe
Would you like to save this recipe?
Enter your email below, and we'll send it to your inbox. Plus get great recipes from us every week! Unsubscribe anytime.
You know how some side dishes feel a little… uninspired? Cauliflower’s one of those vegetables that can go either way — kind of plain, or really good depending on how you make it. This harissa roasted cauliflower is one of those recipes that makes it worth reaching for. Simple ingredients, nothing complicated, but when it all comes together, it feels like something special.
It’s the kind of dish you could easily serve for company or just make for yourself on a weeknight. Plus, it works just as well as a main dish as it does as a side.
Want to make this a meal? This cauliflower pairs really well with something light and citrusy, like my chicken limone. The flavors balance beautifully without overpowering each other.
What Makes This One Worth It
Ingredient Notes and Tips
The full list with exact measurements is in the recipe card below, but here’s a quick overview of the key ingredients, plus a few tips to help you get the best results.
- Cauliflower. One medium head, cut into bite-size florets. Try to keep the pieces similar in size so they roast evenly. Orange or purple cauliflower works too if you want a pop of color.
- Harissa Paste. This is where the smoky heat comes from. Some brands are spicier than others. We like Mina or Trader Joe’s for a balanced kick. If yours is very hot, you can use less or add a touch of honey to the tahini sauce to balance it.
- Olive Oil. Used in both the cauliflower and sauces to help everything roast and blend smoothly. Any good-quality extra virgin olive oil will work.
- Sea Salt. Just enough to season the cauliflower. You may want to adjust the amount slightly depending on how salty your cottage cheese is.
- Cottage Cheese. Full-fat is best here for a creamy, whipped texture. We like Good Culture or Nancy’s. Lower fat versions can work but may not blend quite as smoothly. (We haven’t tested dairy-free options, but if you try one, let us know how it goes!)
- Lemon Zest & Juice. Zest goes into the whipped cottage cheese, and the juice brightens the tahini sauce. One fresh lemon should give you enough for both.
- Tahini. Use a smooth, pourable tahini if you can, it makes the sauce easier to whisk. If yours is thick, just add water a little at a time until it loosens up.
- Honey. Adds a little sweetness to the tahini sauce and balances the spice. Maple syrup might work if you need a swap, but we haven’t tested it.
- Pine Nuts. Toasted pine nuts add richness and crunch. If needed, you can substitute slivered almonds or chopped pistachios, just note we haven’t tested those in this recipe.
- Fresh Herbs. Parsley or cilantro both work well here. They’re mostly for garnish, but they add a nice fresh finish.
- Sesame seeds (optional). Totally optional, but a sprinkle on top adds a little extra texture and a visual touch.
Make It Your Own
- Swap pine nuts with toasted almonds or pumpkin seeds.
- Use whipped ricotta or Greek yogurt instead of cottage cheese.
- Add chickpeas or lentils to make it more of a meal.
Step-by-Step Instructions with Photos
We’ve broken the steps down with photos so you can see exactly how each part comes together. The full recipe card with measurements is just below.
Step 1: Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
Put the Extras to Good Use
If you have extra whipped cottage cheese or tahini sauce, don’t toss it. The cottage cheese makes a great toast spread or veggie dip, and the tahini sauce is delicious over grain bowls or roasted sweet potatoes.
Storage and Reheating
Store the cauliflower, whipped cottage cheese, and tahini sauce separately in airtight containers in the fridge. They’ll keep well for about 3 days. The cauliflower can be reheated in the oven or air fryer to bring back some crispness, but it’s also great at room temp.
The whipped cottage cheese may firm up a bit in the fridge. Just give it a stir before using. Same goes for the tahini sauce; if it thickens, whisk in a splash of water to loosen it back up.
more
Simple Sides
Harissa Roasted Cauliflower Recipe
Roasted cauliflower gets a little upgrade with harissa, whipped cottage cheese, and a drizzle of honey-tahini sauce. The toasted pine nuts and fresh herbs pull it all together for a dish that’s full of flavor but still easy enough for any night of the week.
Print Recipe
Save
Rate
Equipment
Ingredients
For the Cauliflower
- 2 tablespoons harissa paste (Note 2)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 medium cauliflower cut into evenly sized florets (about 1 ½ to 2 inches wide; yields about 5 cups) (Note 1)
For the Whipped Cottage Cheese
- 1 cup cottage cheese preferably full-fat; (Note 3)
- 1 tablespoon lemon zest
- 2 tablespoons extra virgin olive oil (Note 4)
For the Honey-Tahini Sauce
- 1/4 cup tahini
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1-2 tablespoons tablespoons water or more as needed for thinning (Note 5)
For Topping
- 2 tablespoons pine nuts toasted (Note 6)
- Minced fresh parsley or cilantro for garnish
- Optional: sesame seeds
Instructions
- Preheat the oven to 425 F (218 C) and position a rack in the center. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the 2 tablespoons harissa paste, 3 tablespoons extra virgin olive oil, and 1/2 teaspoon sea salt. Add the cauliflower florets and toss to coat evenly (Note 7). Arrange the florets in a single layer on the prepared baking sheet, making sure they aren’t crowded to allow proper roasting and caramelization (Note 8).1 medium cauliflower
- Roast for 20–25 minutes, flipping halfway through, until the cauliflower is tender and lightly charred.
- In a food processor, blend the 1 cup cottage cheese and 1 tablespoon lemon zest until completely smooth, about 1–2 minutes (Note 9). Slowly drizzle in the 2 tablespoons extra virgin olive oil while blending until fully incorporated. Taste and adjust seasoning if needed (Note 10).Set aside.
- In a small bowl, whisk together 1/4 cup tahini, 1 tablespoon honey, 1 tablespoon fresh lemon juice, and 1 tablespoon extra virgin olive oil. Add water 1 tablespoon at a time, whisking continuously until the sauce becomes smooth and pourable (Note 11).
- Spread a layer of whipped cottage cheese on each plate or serving platter. Top with roasted cauliflower, drizzle generously with honey-tahini sauce, and finish with 2 tablespoons pine nuts, Minced fresh parsley or cilantro, and Optional: sesame seeds if using. Serve immediately (Note 12).
Notes
- Cutting the florets to 1 ½–2 inches ensures even roasting. Larger or smaller pieces may roast unevenly.
- Milder harissa varieties like Mina Harissa or Trader Joe’s Harissa work well. If using a spicier brand, reduce the amount or balance the heat with extra honey in the tahini sauce.
- Full-fat cottage cheese creates the smoothest, creamiest texture. Brands like Good Culture or Nancy’s offer great flavor and probiotic benefits. Low-fat versions can work but may result in a slightly thinner texture.
- The olive oil helps create a silky whipped cottage cheese. For a tangier, slightly less creamy version, reduce or omit the oil.
- Tahini can thicken and seize when mixed with oil. As you add water, the sauce may temporarily break but will emulsify fully with steady whisking. You may need slightly more than 2 tablespoons depending on the thickness of your tahini.
- Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden and fragrant.
- Whisking the harissa mixture first ensures even distribution and prevents clumping.
- Crowding the baking sheet can cause the cauliflower to steam rather than roast. Use two pans if needed.
- Blend the cottage cheese for at least 1–2 minutes, depending on your food processor, to ensure a smooth, creamy consistency.
- Cottage cheese brands vary in saltiness. Taste after blending and add a pinch of salt if needed.
- If the tahini sauce thickens upon standing, whisk in a few drops of water before serving to loosen the consistency.
- For best texture and presentation, assemble just before serving. If preparing ahead, store components separately and refrigerate.
Nutrition
Calories: 420kcal | Carbohydrates: 19g | Protein: 12g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Cholesterol: 9mg | Sodium: 606mg | Potassium: 620mg | Fiber: 4g | Sugar: 10g | Vitamin A: 137IU | Vitamin C: 75mg | Calcium: 102mg | Iron: 2mg
Servings: 4 servings
Calories: 420kcal
