Moroccan Roasted Cauliflower

Moroccan Roasted Cauliflower

Big, bold flavors make this recipe unforgettable.


4 cauliflower steaks

1 pint grape tomatoes

1 can chickpeas (garbanzo), drained and rinsed

3-4 Tbsp harissa

1/4 cup DLM Extra-Virgin Olive Oil

Salt and pepper to taste

(1) 8-oz container Tzatziki sauce

Stonefire Naan Authentic Flatbread


Preheat the oven to 450ºF. On a large sheet pan, place the cauliflower steaks, tomatoes, and chickpeas. In a small bowl, whisk together the olive oil and harissa. Pour over veggies and mix well, coating the veggies with the mixture. Season to taste with salt and pepper. Roast the veggies 25-35 minutes or until golden brown and cooked to your liking.

Make the sauce by stirring an additional 1-2 Tbsp harissa, to taste, and 1 Tbsp olive oil into the tzatziki sauce. Serve cauliflower steaks with sauce and naan.



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Winemaker extraordinaire Michel Chapoutier makes all of his wines to be exceptional wine values, regardless of the price! A wine made with 100% Grenache, it is full of ripe black fruits, cherry cola tones, and robust yet supple tannins.

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