Harissa Carrots and Cauliflower

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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1 pound carrots, cut into 3-inch sticks

4 cups cauliflower florets 

5 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground pepper 

2 cloves garlic, chopped  

1/2 teaspoon ground coriander 

1/2 teaspoon ground cumin

2 tablespoons fresh lemon juice 

2 teaspoons harissa


  1. Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
  2. Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
  3. Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.