Moroccan Harissa-Roasted Cauliflower with Preserved Lemon and Pickled Raisins

Moroccan · Autumn · 90 min · Serves 4 · By Lesapor Test Kitchen

This advanced-level recipe transforms humble cauliflower into a centerpiece dish with Moroccan flair. The harissa and preserved lemon infuse the dish with depth, while pickled raisins add a surprising sweet-sour contrast. Serve it as a stunning main that honors seasonal vegetables. Perfect for cooler autumn evenings.

Ingredients

• 1 large cauliflower, cut into florets
• 3 tablespoons harissa paste
• 1 preserved lemon, finely chopped
• 4 tablespoons olive oil
• 1/2 cup golden raisins
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup plain yogurt
• Flaky sea salt, to taste
• Fresh cilantro leaves, for garnish

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine the golden raisins, white wine vinegar, sugar, and a pinch of salt. Bring to a simmer over medium heat. Remove from heat and let sit to pickle for at least 30 minutes.
3. In a large bowl, combine harissa paste, 3 tablespoons olive oil, cumin, smoked paprika, and chopped preserved lemon. Add cauliflower florets and toss until well coated.
4. Spread the cauliflower florets on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, turning halfway through, until tender and slightly charred.
5. In a small bowl, whisk together the yogurt with 1 tablespoon olive oil and a pinch of salt until smooth. Set aside.
6. Once roasted, transfer the cauliflower to a serving platter. Drizzle with yogurt sauce, scatter pickled raisins on top, and garnish with fresh cilantro leaves. Serve immediately.