Smoky harissa pairs beautifully
with crumbled Cotija cheese in this
veggie-packed Sheet Pan Roasted Cauliflower dish that’s bursting
with flavor thanks to smoked
paprika and sweet raisins.
Makes
8 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Line pan with parchment
paper. Prepare steps
2 through 3. Cover and
refrigerate. Let stand at
room temperature for
30 minutes before baking.
Test Kitchen Tip
The best way to
cut cauliflower
for this recipe is
to turn it upside
down and cut
though the stem.
Instructions
Preheat oven to 425°. Line a
17½x12½-inch rimmed baking
sheet with parchment paper.
Mix together 2 tablespoons oil and
paprika in a small bowl. Brush top of
cauliflower with oil mixture to coat.
Turn cauliflower upside down, and
cut into ¾-inch-thick slices. Place on
prepared pan.
Toss together mushrooms, carrots,
salt, and remaining 1 tablespoon oil
in a medium bowl. Spoon mushroom
mixture around cauliflower.
Bake until browned, 25 to
30 minutes. Spoon harissa over
cauliflower. Sprinkle with cheese,
raisins, and almonds. Top with
cilantro, if desired.
