Honey Harissa Cauliflower Parathas

This Honey Harissa Cauliflower Parathas recipe is one you’ll come back to time and time again. It combines bold, spicy, and sweet flavours with buttery, flaky parathas for the ultimate flavour-packed meal. It’s got everything – roasted, caramelised cauliflower, a refreshing green tahini sauce, and a sticky harissa honey butter that brings everything together. And the best part? It’s completely adaptable. If you’re cutting back on carbs, you can skip the parathas and still enjoy all the flavours on their own.

Table of Contents

• Ingredient Breakdown
• Roasting Cauliflower to Perfection
• Don’t Throw Away Your Cauliflower Leaves!
• The Green Tahini Sauce
• Harissa Honey Butter: The Ultimate Flavour Boost
• To Paratha or Not To Paratha
• Final Thoughts
• More Cauliflower Recipes

Ingredient Breakdown

• Cauliflower: Roasted until tender and golden, it’s the centrepiece of this dish.
• Extra-virgin olive oil: Used to help the cauliflower roast and develop its natural flavours.
• Cumin seeds: Adds a warm, earthy depth to the cauliflower, complementing its nuttiness.
• Good-quality tahini: Smooth, creamy, and perfectly balanced, this forms the base of the green tahini dressing.
• Fresh coriander: Brings brightness and a pop of fresh green colour to the dressing.
• Garlic clove: Adds a punch of flavour to the green tahini, balancing the richness.
• Lemon juice: The acidity from the lemon cuts through the creamy tahini, giving the dressing a light, fresh finish.
• Salted butter: Browned to create a rich, nutty base for the harissa honey butter.
• Harissa paste: Smoky and spicy, harissa gives the cauliflower a kick of heat.
• Honey (or agave nectar): Sweet and sticky, honey balances out the spiciness of the harissa.
• Greek yoghurt: Creamy and cooling, it acts as a smooth layer on the parathas.
• Frozen parathas: Buttery and flaky, these flatbreads bring the dish together perfectly.

Roasting Cauliflower to Perfection

Roasted cauliflower is a beautiful thing. It’s slightly nutty with a natural sweetness that shines when it’s caramelised in the oven. The key to achieving this is in the high heat – roasting the cauliflower at 220°C ensures it crisps up around the edges while remaining tender in the centre.

In this Honey Harissa Cauliflower Parathas recipe, the cauliflower is roasted with a drizzle of extra-virgin olive oil and cumin seeds. The cumin adds a warm, earthy flavour that elevates the cauliflower without overpowering it. The seeds toast as the cauliflower roasts, infusing their nutty aroma into every bite.

Don’t Throw Away Your Cauliflower Leaves!

One of the great things about cauliflower is that every part of it is edible, including the leaves.  While they often end up in the bin, roasting them turns them into crispy, flavour-packed bites. Just toss the leaves in olive oil, sprinkle with salt and pepper (plus whatever seasoning you fancy), and roast until they’re beautifully golden. They’re perfect as a crunchy snack, a side to your roasted cauliflower, or even as a garnish for soups and salads. Making use of the entire vegetable not only reduces waste, but also adds great texture and a bit of extra flavour to your dishes. It’s always satisfying when you can truly make the most of your ingredients.

The Green Tahini Sauce

The green tahini sauce in this Honey Harissa Cauliflower Parathas recipe might just steal the show. Made with fresh coriander, garlic, lemon juice, and high-quality tahini, it’s creamy, herby, and packed with flavour. The coriander not only adds a bright, vibrant colour but also brings a fresh, citrusy note that balances the richness of the tahini.

One key element here is the quality of your tahini. Cheap, supermarket-brand tahini can be thick, clumpy, and bitter – none of which you want in a smooth, creamy dressing. Opt for good-quality, Middle Eastern tahini, like those from Baracke, Al Nakhil, Al Taj, and Belazu. These brands are known for their smooth, pourable consistency and balanced flavour, making all the difference in this dressing.

When making the sauce, use cold water to thin it out. This creates a lovely, pourable texture that coats the cauliflower without overwhelming it. And while you won’t need all of the green tahini for this recipe, leftovers will keep in the fridge for up to four days. If it thickens in the fridge, simply whisk in a little cold water to bring it back to its original consistency. Use it on roasted veg, as a salad dressing, or even as a dip.

Harissa Honey Butter: The Ultimate Flavour Boost

Harissa and honey are a match made in heaven. The harissa brings heat and smokiness, while the honey provides just the right amount of sweetness to balance it out. Add browned butter to the mix, and you’ve got a flavour combination that’s hard to resist.

Browning the butter is a crucial step in making the harissa honey butter. As the butter melts, the milk solids separate and start to caramelise, creating a rich, nutty flavour that forms the base of the sauce. Once the butter is browned, harissa paste and honey are stirred in, creating a sauce that’s both spicy and sweet.

This harissa honey butter coats the roasted cauliflower, transforming it into something truly special. The spicy, sticky sauce clings to the cauliflower florets, adding layers of flavour in every bite.

If you’re sensitive to heat, you can adjust the amount of harissa to suit your taste. Alternatively, try using a milder harissa paste or swapping it for smoked paprika if you prefer a more subtle spice.

To Paratha or Not To Paratha

Parathas, with their flaky, buttery layers, are the perfect vehicle for the cauliflower and toppings. They add texture and richness to the dish, making it feel hearty and complete. And the best part? Using frozen parathas means you get to enjoy all that buttery goodness without the hassle of making them from scratch.

Cooking the frozen parathas is quick and easy – just follow the instructions on the package, and they’re ready in minutes. Serve them hot, spread with Greek yoghurt, and topped with the roasted cauliflower and green tahini.

Of course, if you’re watching your carb intake, this dish works just as well without the parathas. The roasted cauliflower and its toppings are flavourful enough to stand alone, so feel free to enjoy it as a lighter meal or even as a side dish.

Final Thoughts

This dish is packed with flavour, from the cumin-roasted cauliflower to the sweet and spicy harissa honey butter and the zingy green tahini dressing. Whether you’re serving it with buttery parathas or enjoying it as a low-carb option, Honey Harissa Cauliflower Parathas are sure to impress. The combination of textures and flavours makes it a satisfying meal that’s easy enough to prepare on a weeknight but special enough to serve for guests.

This recipe is one you’ll find yourself making again and again – and once you try it, you’ll understand why.

More Cauliflower Recipes

Looking to explore more cauliflower recipes? Why not try one of these?

• Tarka Roasted Cauliflower: Seared and roasted cauliflower quarters, topped with a quick, non-traditional Indian-inspired tarka.
• Whole Roasted Cumin Cauliflower: Whole roasted cauliflower, brushed with cumin oil and served over muhammara with a fresh herb salad.
• Spiced Whole Roasted Cauliflower: Whole roasted cauliflower, slathered with a delicious Middle Eastern spice marinade and roasted until perfectly tender.