This Sweet Potato Casserole is made with roasted sweet potatoes, vanilla and cinnamon and a praline topping – a delicious Thanksgiving side dish! Sweet Potato Casserole Elevate your Thanksgiving table with this irresistible Sweet Potato Casserole! Roas…
This Sweet Potato Casserole is made with roasted sweet potatoes, vanilla and cinnamon and a praline topping – a delicious Thanksgiving side dish! Sweet Potato Casserole Elevate your Thanksgiving table with this irresistible Sweet Potato Casserole! Roasted sweet potatoes are blended with warm vanilla and fragrant cinnamon, creating a creamy, perfectly spiced base. Topped with […]
My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breas…
My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breast, turkey cutlets, and ground turkey soup next. Think turkey is reserved for Thanksgiving…
If you’re looking for a lighter side dish for the holidays, you’ll love these creamy buttermilk mashed potatoes with fresh chives. Serve them with Thanksgiving turkey, roasted chicken, pork chops and applesauce, or garli…
If you’re looking for a lighter side dish for the holidays, you’ll love these creamy buttermilk mashed potatoes with fresh chives. Serve them with Thanksgiving turkey, roasted chicken, pork chops and applesauce, or garlic lover’s roast beef. Buttermilk Mashed Potatoes I love using buttermilk in my mashed potatoes because it’s rich and creamy, with a slight tang, and naturally […]
If I’ve learned one thing from hosting Thanksgiving over the years, it’s this: Thanksgiving appetizers are essential. I can’t tell you how many times I’ve served a holiday meal 30 minutes or an hour (or two) later than planned b…
If I’ve learned one thing from hosting Thanksgiving over the years, it’s this: Thanksgiving appetizers are essential. I can’t tell you how many times I’ve served a holiday meal 30 minutes or an hour (or two) later than planned because my roasted beets were still rock-hard or the water for my mashed potatoes took longer than expected to boil. In those moments, Thanksgiving appetizers save the big day. They tide over hungry guests until it’s time to sit down to dinner, keeping everyone’s spirits up and the atmosphere light. I’m sharing my 25 best Thanksgiving appetizer ideas below. They include a simple cheese […]
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingred…
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers. This soup is a great way to include more veggies in your diet,…
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
This soup is a great way to include more veggies in your diet, and the ginger adds a lovely warmth to the dish. It is also a great make-ahead option as the flavors only get better the next day.
I absolutely love the vibrant color of this ginger carrot sweet potato soup. The combination of sweet potatoes and carrots gives it a beautiful orange hue that makes it look just as delicious as it tastes.
The addition of ginger in this soup not only adds a lovely, warming flavor but also a subtle heat that is truly comforting, especially on a cold day. The use of simple ingredients such as garlic, onion, and a blend of spices like smoked paprika and chili flakes further enhances the flavor profile of this soup.
One of the best parts about this recipe is the grilled pineapple skewers. They add a delicious, smoky sweetness that pairs perfectly with the warmth of the soup. It’s a simple addition but it takes the soup to a whole new level.
🧾 Key ingredients
This ginger carrot sweet potato soup recipe calls for simple, easy-to-find ingredients that you can get at any local grocery store. You may already have many of these items in your pantry or kitchen!
Sweet potatoes are the star of this dish. They add a beautiful, natural sweetness and a creamy texture when cooked and blended. They are a key ingredient, don’t skip them.
Carrots are another essential ingredient. They not only add to the sweetness of the soup but also a lovely, vibrant orange color that is so characteristic of this soup.
Onions and garlic are the flavor base of this soup. They add a depth of flavor that is essential in any good soup recipe.
Ginger is the ingredient that gives this soup its unique, warm, and slightly spicy flavor. Make sure you use fresh ginger, as it has a brightness that dried ginger just can’t replicate.
Veggie broth is the liquid that brings all the ingredients together. It is light and flavorful, allowing the sweetness of the vegetables and the spice of the ginger to shine through.
Paprika and hot chili powder add a kick to this soup. They are optional, but I highly recommend them if you like a bit of heat in your soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this ginger carrot sweet potato soup recipe, a good quality blender is an absolute must. It will turn your cooked vegetables and broth into a smooth, creamy soup. I recommend the use of a high-powered blender like a Vitamix for the best results.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by washing, peeling, and dicing your sweet potatoes. Next, wash, peel, and slice your carrots.
STEP 2 Now, peel and chop your onion and garlic. After that, peel and finely chop your ginger. You can also use a simple lemon zester or a rotating ginger grater for this.
Making the ginger carrot sweet potato soup
STEP 1 Heat a stockpot or a Dutch oven over medium heat. Add some olive oil, then the chopped onion, garlic, and ginger. Sauté these for about 2-3 minutes.
STEP 2 Next, add your diced sweet potatoes, carrots, smoked paprika powder, salt, and black pepper to the pot. Stir well to combine all the ingredients.
STEP 3 Now, add your vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the vegetables are soft and tender. This usually takes about 15-20 minutes, depending on the size of your vegetable pieces.
STEP 4 Once the vegetables are cooked, it is time to turn your soup into a creamy consistency. Carefully transfer the soup to a blender and blend it until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending.
STEP 5 Finally, season your soup with some chili flakes, if desired. Serve your ginger carrot sweet potato soup hot, garnished with some fresh herbs or a dollop of coconut cream.
💡 Expert tip
The key to this ginger carrot sweet potato soup is the preparation of your vegetables. Chop your sweet potatoes, carrots, onions, and garlic into small, even pieces. The smaller the vegetables, the quicker they will cook, saving you time in the kitchen.
🔄 Variations
If you prefer a smoother texture, consider straining the soup. This will remove any remaining pieces of ginger, making the soup even more velvety.
For a creamier version, add a can of coconut milk when the vegetables are tender. This will not only add a rich, creamy texture but also a hint of coconut flavor, which pairs beautifully with the ginger and carrots.
If you like a bit of heat in your food, consider adding a teaspoon of hot chili powder or some red pepper flakes when you add the other spices. This will give the soup a spicy kick without overpowering the sweetness of the carrots and sweet potatoes.
🥣 Serving ideas
This ginger carrot sweet potato soup is a versatile dish that can be enjoyed in a variety of ways.
One of my favorite ways to serve it is with a side of veggie balls. I particularly enjoy it with eggplant meatballs, chickpea meatballs, mushroom meatballs, or the famous IKEA veggie balls. The addition of veggie balls not only adds a much-needed extra protein but also turns the meal into a complete main course.
If you are looking for topping ideas, there are plenty of delicious options to choose from. I love serving this soup with a side of breadsticks. In addition, croutons, crackers, seeds, chopped nuts, or a trail mix can add a satisfying crunch.
Storing and reheating this ginger carrot sweet potato soup is easy, and the flavors even intensify over time, making it a perfect make-ahead dish.
To store the leftovers, allow it to cool completely first. Once cooled, transfer it to an airtight container and it will stay fresh in the refrigerator for about 4-5 days.
As for freezing, this soup is a freezer-friendly option. You can store it in the freezer for up to 3 months. Just make sure to place it in a freezer-safe container or resealable bags to maintain its quality.
You can reheat it on the stovetop when you are ready to have it. Just place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating it from frozen, make sure to thaw it in the refrigerator overnight first.
🤔 FAQs
Can I use a regular blender to blend the soup?
If you do not have an immersion blender, you can use a regular blender. However, it is important to be very careful when blending hot liquids. Fill the blender only halfway to prevent hot soup from splashing out, and hold the lid down with a kitchen towel to prevent it from popping off. Alternatively, wait for the soup to cool down before blending. Always use caution when blending hot liquids.
What can I use instead of sweet potatoes?
If you do not have sweet potatoes on hand, you can use butternut squash as a substitute. Both of these vegetables have a similar sweet and earthy flavor, making them ideal for this soup. However, the cooking time may vary slightly, so be sure to check the squash for tenderness before blending.
Do I have to grill the pineapple?
Grilling the pineapple is optional, but it adds a delicious smoky flavor to the soup. If you do not have a grill pan or simply do not want to grill the pineapple, you can always serve the soup without it. The sweetness of the pineapple is a nice contrast to the spiciness of the soup, but the soup is still delicious without it.
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This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
Peel and finely chop the ginger. You can also use a simple lemon zester, or a rotating ginger grater if you cook with fresh ginger a lot.
Cook the soup
Take a stockpot or a Dutch oven and heat it over medium heat.
Add olive oil and chopped onion, garlic, and ginger. Sauté them for 2-3 minutes.
Add diced sweet potatoes, carrots, and spices (smoked paprika powder, salt, and black pepper). Stir well. We usually add chili flakes only before serving so we can taste the soup without it first.
Finally, add the vegetable broth and cook until the vegetables are soft and tender. It will usually take 15-20 minutes, depending on how small or large you have chopped the veggies.
Blend it until creamy
When your soup is ready, the final step is to turn it into a cream soup. Take your blender and pour in the soup. If, according to the manufacturer of your blender, you should avoid hot liquid, wait a bit to cool it down before blending
Grilled pineapple skewer
Peel and cut pineapple into at least 2×2 inch (3-4 cm) cubes. It has to be large enough to pierce a skewer through.
Take a grill pan and heat it over low/medium heat. Brush the grill pan with oil and place the skewers on it.
Grill each side for 1-2 minutes. Pineapples can get charred quickly, so be mindful of the heat of the grill pan and the cooking time.
Video
Notes
Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
Vitamix vs Regular Blender – You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high-powered blender like Vitamix.
Can I use ginger powder? – You can use grated fresh ginger or ginger powder, but you need to step up on the amount as fresh one has a stronger aroma. Read more about the difference between fresh and ground ginger here. The rule of thumb is 1 tablespoon of grated fresh ginger is equal to ⅛ teaspoon of ground ginger.
My sautéed potatoes are crispy and golden brown on the outside yet fluffy and creamy in the center. It’s the most foolproof way to get potatoes on the table! Need more easy veggie sides? Try my sautéed Brussels sprouts, sautéed spi…
My sautéed potatoes are crispy and golden brown on the outside yet fluffy and creamy in the center. It’s the most foolproof way to get potatoes on the table! Need more easy veggie sides? Try my sautéed Brussels sprouts, sautéed spinach, and sautéed carrots. Potatoes might just be my favorite vegetable on the planet. There’s…
Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile. Why I Love This Recipe The Ingredients How to Make Yukon Gold Mashed Potatoes Step 1: Boil potatoes in salted water until fork tender. Step 2: Melt…
Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile.
Easy to Scale: Whether it’s a small family meal or a big holiday feast, this recipe is easy to adjust for any crowd.
Filling Yet Affordable: These creamy potatoes are hearty, satisfying, and a budget-friendly recipe—perfect for generous portions without breaking the bank.
Yukon Gold Potatoes: I prefer these potatoes because they’re naturally creamy, so your mashed potatoes turn out velvety smooth without drowning them in butter or cream. With that said, if russet is what you have on hand they will work too!
Whole milk: Any milk will do, but whole milk will add that extra creaminess and flavor you know and love.
Butter: Again, this ingredient adds flavor and helps with that smooth texture we’re wanting.
Salt: Potatoes take on whatever flavor you add to them, so salt is a must!
How to Make Yukon Gold Mashed Potatoes
Step 1: Boil potatoes in salted water until fork tender.
Step 2: Melt butter and combine with milk.
Step 3: Mash potatoes, using a ricer or food mill. Stir in milk and butter.
Step 4: Add more butter and toppings as desired.
Tips for the BEST Mashed Potatoes
Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.
Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.
Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.
If you’re just looking to reheat your leftover mashed potatoes, my favorite way is to heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
FAQs
What’s the best way to mash potatoes?
I love using a ricer – you can see in the step by step photos above how even and small it makes the potatoes! This will allow you to easily “mash” them without overdoing it. You can also use a food mill or traditional handheld potato masher. I know there are tricks out there for using a mixer, but I find it’s too easy to over mix them that way and the texture can turn gummy or gluey.
What are the best potatoes for mashed potatoes?
Yukon Gold are truly the best here and will give you the best texture. They tend to absorb less water when cooked, which is ideal. They are harder to over mix as well. Russet or Idaho have a high starch content, which means they work well for mashing but also can turn gummy quicker if you aren’t careful. Just don’t use red potatoes as they are waxy, meaning they hold their shape after cooking and won’t mash smoothly.
Can I make mashed potatoes ahead of time?
I love them fresh! You can save some time by peeling them in the morning and putting them in a bowl of water in the fridge. Drain them and use fresh water for boiling. You can also make the mashed potatoes earlier in the day or the day before a holiday to save yourself some time. Simply reheat with a touch of milk for the perfect texture.
Yukon Gold Mashed Potatoes are the ultimate comfort food—creamy, flavorful, and perfect for any occasion. Whether you’re serving them alongside a holiday feast or a simple weeknight dinner, they’re guaranteed to be a hit. Love this recipe? Leave a rating and comment below!
Place potatoes and 2 teaspoons of salt into a big pot, cover with cold water and bring to a boil.
Reduce to medium heat and continue to boil for approximately 15-17 minutes or until fork tender.
Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted.
Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth.
Add the warm butter/milk mixture and 1/2 tsp salt and stir to combine.
Notes
Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.Flavor Variations: Experiment with different herbs and spices like rosemary, thyme, or roasted garlic to customize the flavor to your liking.To Reheat: Heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love. Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Maple Roasted…
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love.
Perfect for Thanksgiving: Maple roast vegetables are perfect whether you’re hosting a big gathering or keeping it cozy with family. Looking for more ideas? Check out my Thanksgiving Menu and Prep Schedule and Easy Thanksgiving Sides!
Tasty leftovers: These veggies might be even better the next day! Roast double to enjoy flavorful leftovers all week.
Kid-friendly Veggies: Even picky eaters love these. Roasting enhances their natural sweetness, and the maple syrup makes them irresistible. This recipe got my kids hooked on squash!
Hands-off: A quick chop is all the effort needed. Pop them in the oven, and let the roasting handle itself while you prep other dishes.
The Ingredients
Peppers: Select fun colors of bell peppers (besides green) to have the sweetest options.
Carrots: I like to add other colors besides just orange!
Onion: A regular white or yellow onion pairs well here.
Maple Syrup: Just a touch! This adds to the sweetness and caramelization that makes everyone go nuts for more.
Substitutions and Variations
More Bite: Want more bite? Add a red onion instead of other options.
More Color: You can use any colors of peppers or carrots here. Go ahead and play around so that everything on your pan isn’t one color family.
Switch the Sweet: You can use a touch of honey if you prefer that flavor over maple syrup. Just keep in mind that then your vegetables won’t be suitable for vegans.
How to Make Maple Roasted Vegetables
Step 1: Cut squash and remove seeds.
Step 2: Dice remaining veggies in similar sizes.
Step 3: Add oil and salt and stir to combine. Spread on a baking sheet in an even layer.
Step 4: Roast veggies in a 425°F oven for 50 minutes, stirring halfway through, or until tender and golden. Top with maple syrup and roast an additional 5 minutes or until caramelized.
Tips and Tricks
To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies, pop in the fridge in an airtight container or bag up to 48 hours in advance.
Reheating: If you’re wanting to make this dish entirely then reheat, you can absolutely do that. Reheat vegetables in a 350°F oven for about 10 minutes until heated through. Perfect for prepping then taking to a Friendsgiving!
FAQs
What is the best way to prepare butternut squash?
Prepping butternut squash doesn’t have to be intimidating! Start with a sharp knife—it’s safer and easier to handle. Cut off both ends to create a flat surface, then stand it upright and use a veggie peeler to remove the skin. If you’re feeling confident, you can use the knife to trim the skin, but you might lose a bit of the good stuff that way.
Do I need to peel all squash?
Some varieties of winter squash do have thinner skin that is a delicious treat. Delicata, acorn, or honey nut all have thin skin that really softens up when roasted. Kabocha you can peel if you want, but it’s not necessary. Butternut should always be peeled. While edible, its skin is thicker, hard to chew and also don’t necessarily taste the best. You do also have to remove the seeds from all types, but remember they can be roasted like pumpkin seeds!
Should I cut all of my vegetables?
If you have smaller carrots, you can sometimes leave them whole, or even simply in half for a beautiful presentation. The main goal is to cut all vegetables to similar size so they are all done at the same time. Your onion is the most likely to burn, but you can help that by leaving the layers in large chunks rather than separating them all out.
These Maple Roast Vegetables are the perfect blend of sweet and savory, making them a must-have on your Thanksgiving table. Whether it’s for the big day or a cozy family dinner, this recipe is sure to become a favorite in your home!
Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.
7carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2red bell peppers, cut into large chunks
1delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons(you could also use peeled butternut squash or a combination of the two)
Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight.
Roast for 45-50 minutes, stirring halfway through, or until tender and golden.
Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden.
Serve with additional salt to taste.
Video
Notes
To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies the night before and pop in the fridge in an airtight container or bag.
This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish! For more impressive vegan cauliflower recipes, check out my Roasted Cauliflower Steaks, Buffalo Cauliflower Wings, and Easy Bang Bang Cauliflower! You’ve never seen cauliflower like this before! This Whole…
This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish!
You’ve never seen cauliflower like this before! This Whole Roasted Cauliflower with Harissa Glaze and White Bean Puree is surprisingly easy to prepare and jam-packed with flavor, leaving you with an impressive side or main dish. Enjoy it as an eye-catching centerpiece during the holidays or whenever you’re craving something exciting for dinner.
Why you’ll love this roasted whole cauliflower
It’s exploding with flavor! The rich and spicy-ish harissa glaze, creamy white bean and tahini puree, and herby-nutty garnish infuse each bite of roasted cauliflower with incredible Middle Eastern and North African-inspired flavors.
An impressive side or main dish – You can serve the baked cauliflower head both as a flavor-packed side dish or main dish. Add it to your Thanksgiving or Christmas dinner menu to put a twist on a traditional meal!
Surprisingly simple – From roasting the cauliflower head to making the harissa glaze to blending the white bean puree, all of the steps in this whole roasted cauliflower recipe are just plain foolproof.
How to roast a cauliflower head
Find the complete recipe with measurements in the recipe card below.
Submerge the cauliflower head, top side down, in a large pot of boiling water. Simmer until a sharp knife can easily slide through the stem without much resistance.
Drain the water and transfer the boiled cauliflower head to an oven-safe skillet or baking dish.
Stir the olive oil, harissa paste, agave, turmeric, and salt together in a small bowl. Rub the harissa glaze all over the cauliflower head until it’s completely coated.
Bake the cauliflower until it’s blackened in some places.
Meanwhile, make the white bean sauce by processing the drained and rinsed cannellini beans, tahini, lemon juice, garlic, olive oil, salt, and ice-cold water in a food processor until smooth.
You must use ice-cold water for the white bean spread, not room temperature or regular cold water. Just like in homemade hummus recipes, ice water is the secret to making the consistency of the spread light, airy, and fluffy.
Spread the white bean puree on a large serving plate. Carefully place the roasted cauliflower head on top of the puree, then garnish the tops and sides with the chopped pine nuts or pistachios and chopped fresh mint or parsley.
Slice the cauliflower head into “steaks” and serve with a scoop of the puree underneath. Enjoy!
Frequently asked questions
What is harissa paste?
Harissa is a North African chili paste made from roasted and ground red chilies, olive oil, garlic, lemon juice, and warm spices, like coriander, cumin, and caraway seeds. It has a sweet, tangy, and smoky flavor with just the right amount of heat from the chili peppers.
I personally don’t find this recipe to be too spicy; however, if you’re worried about the heat, reduce the harissa paste to only 1 tablespoon.
What can I use instead of harissa?
This recipe will be pretty different without the harissa paste but if you can’t find it, an equal amount of sriracha or chili garlic sauce, or 1 chipotle pepper + 2 tablespoons of adobo sauce should work instead.
Do I have to boil the cauliflower head before roasting?
Yes, you must boil or steam the cauliflower head before roasting it in the oven. If you skip this part, the cauliflower won’t be fork tender all the way through.
Can I make this with cauliflower florets instead?
Absolutely! Add the florets to a bowl and pour the harissa sauce over top. Toss to coat, then lay them in a single layer on a baking sheet. Roast the harissa cauliflower in a 400ºF oven for 25-30 minutes or until they’re fork tender and the edges are blackened in some places.
How do I store the leftovers?
Once cool, transfer the leftover cauliflower head or slices to an airtight container and store in the fridge for 3 to 4 days. Reheat the leftovers in a 350ºF oven until they’re warmed through and slightly crispy around the edges again.
Whole Roasted Cauliflower with Harissa Glaze and White Bean Puree
This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish!
Trim off the bottom of the cauliflower stem but keep the head in tact. Peel away any green leaves. Fill a large pot with water, large enough for the cauliflower head to be submerged in. Bring the water to a boil, then lower the cauliflower head, carefully, top side down into the water. Simmer for 10-15 minutes, until tender enough to insert a sharp knife into the stem without much resistance.
Drain the cauliflower head in a colander for 10 minutes, then place the head of cauliflower upright in a cast iron pan (or other oven safe dish).
In a small bowl, stir the olive oil, harissa paste, agave, turmeric and salt together until well combined. Rub the mixture all over the cauliflower head until it's fully covered.
Bake the cauliflower for 40-50 minutes, until blackened in some places.
Make the White Bean Puree and Serve
To a food processor, add the drained and rinsed beans, tahini, lemon juice, garlic, olive oil, salt and 3 tablespoons ice cold water.
Puree for 3-4 minutes until smooth and creamy. If you want it a bit thinner, add a tablespoon or more of water. Taste and season with additional salt, garlic or lemon juice if needed.
To serve: Spread the white bean puree on a serving plate. Carefully place the whole cauliflower head on top of the puree. Garnish with chopped pine nuts or pistachios and chopped fresh mint or parsley. Slice the cauliflower and serve with some of the puree underneath. Enjoy!
My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breast, turkey cutlets, and ground turkey soup next. Think turkey is reserved for Thanksgiving… 
My sautéed potatoes are crispy and golden brown on the outside yet fluffy and creamy in the center. It’s the most foolproof way to get potatoes on the table! Need more easy veggie sides? Try my sautéed Brussels sprouts, sautéed spinach, and sautéed carrots. Potatoes might just be my favorite vegetable on the planet. There’s… 
This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish! For more impressive vegan cauliflower recipes, check out my Roasted Cauliflower Steaks, Buffalo Cauliflower Wings, and Easy Bang Bang Cauliflower! You’ve never seen cauliflower like this before! This Whole…
