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whole roasted cauliflower with spinach and harissa dipping sauce on white plate

The Best Whole Roasted Cauliflower with Harissa Dip

Shana Thomas
Whole Roasted Cauliflower is an easy to make alternative entrée or side dish for any occasion. Pair with harissa dipping sauce and enjoy!!
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 10
Calories 110 kcal


Whole Roasted Cauliflower

  • 1 large whole cauliflower
  • 1-2 tbsp Grapeseed oil (or any other neutral cooking oil)
  • 1 tbsp Sea Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • 1 Lemon Juice

Harissa Dip

  • 3 tbsp harissa sauce
  • 1 cup cashews soaked
  • 1/4 cup almond milk or any other milk of your choice
  • 1 tsp sea salt
  • 1 tbsp maple syrup


  • Whole Roasted Cauliflower
  • Preheat your oven to 350 degrees. Cut or peel the leaves from the cauliflower. Place the whole cauliflower in a baking tray with a generous amount of grapeseed oil and a pinch of sea salt, black pepper, & garlic powder.
  • Bake the cauliflower an hour to an hour and a half, depending on how big it is, until it's crispy and it turns to a beautiful brown color on the outside and tender on the inside.
  • Once cooked, spread the harissa sauce over a plate and place the roasted cauliflower on top. Or, cut the cauliflower into slices and add sauce on top. 

Harissa Dip

  • Place the cashews in a bowl of water and soak for at least 4 hours.
  • To a food processor or Nutri bullet, add the harissa sauce, soaked cashews, almond milk, sea salt, and maple syrup. Pulse or blend until it's smooth and creamy. Add more almond milk, if needed to reach your desired consistency. 
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