Air fryer recipe · Sides
Harissa Honey Roasted Cauliflower
North African chilli paste meets sweet honey for sticky, smoky-hot florets.
- 24 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 80kcal
- 1.7 gprotein
- 8.9 gcarbs
- 4.9 gfat
- 1.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Harissa paste2 tbsp
- Honey1.5 tbsp
- Olive oil2 tbsp
- Cumin powder1 tsp
- Lemon juice1 tbsp
Method
Mix the glaze
Whisk the harissa, honey, olive oil, cumin, lemon juice and a pinch of salt into a glossy red-orange marinade. Taste it and add a little more honey if the heat feels sharp, to balance the spice and sweetness.
Coat the florets
Toss the cauliflower in the glaze until fully coated, working it into the gaps between the florets. Let it sit for ten minutes so the marinade soaks in and the flavour reaches past the surface.
Single layer
Spread the florets out in one layer so they roast rather than steam. When they are crowded they trap moisture and stay pale, and the honey never gets the dry heat it needs to caramelise.
Reserve some glaze
Keep a spoon of the glaze aside to brush on near the end. Adding it late builds a sticky, shiny lacquer on the outside without the honey burning and turning bitter over the full cook.
Air-fry sticky
Air-fry at 200C for 16 min, shaking halfway, and brush the reserved glaze over the tops in the final 4 minutes so the edges turn charred, sticky and glistening without the honey scorching.
