If you love traditional Middle Eastern side dishes but want a low-carb twist, this authentic Arnabeet Harra recipe is exactly what you need. Inspired by classic Lebanese Batata Harra, this crispy Lebanese spicy cauliflower trades heavy potatoes for nutrient-rich cauliflower florets. Perfectly roasted or air-fried, the cauliflower is tossed in a vibrant, garlicky spicy cilantro sauce spiked with authentic red pepper paste and fresh lemon juice. It is a completely vegan Middle Eastern appetizer that brings bold, fiery Mediterranean flavors straight to your dinner table.
How to Make Arnabeet Harra
First, roast the cauliflower until nicely browned.
Meanwhile, cook the crushed garlic in warm olive oil until fragrant. Add the chopped cilantro and cook for about 1 minute, until it wilts and reduces in volume.
Stir in the red pepper paste and cook, stirring constantly, until the paste darkens slightly and blends well with the oil.
Add the roasted cauliflower florets and gently toss until they are evenly coated with the garlicky red pepper paste.
Finish with a drizzle of fresh lemon juice and serve.
Ingredients Needed
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2 medium heads of cauliflower
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Garlic
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Cilantro
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Red pepper paste
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Salt
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Chili flakes or crushed red habaneros
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Olive oil
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Lemon
Tips and Tricks
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Use fresh cauliflower and avoid frozen cauliflower.
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Cut the florets into similar-sized, bite-sized pieces so they cook evenly.
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You can fry the cauliflower instead of roasting it in the oven. I assure you, it tastes even better! However, I’ve been more health-conscious lately and am trying to replace deep-fried foods with healthier alternatives.
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You can make our red pepper paste recipe from the blog or use store-bought red pepper paste.
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Lebanese cauliflower harra is a special and indulgent treat, and this recipe is completely vegan.
Roast or Air-Fry the Cauliflower Florets
You have two options: air-fry the cauliflower or roast it in the oven.
To Air-Fry the Cauliflower
Arrange the cauliflower florets in a single layer in the air-fryer basket. You will need to cook them in batches.
Air-fry the florets, turning them halfway through, until they are completely tender and the edges begin to turn golden brown, about 20 minutes.
To Roast the Cauliflower in the Oven
Line a baking sheet with parchment paper and arrange the cauliflower florets in a single layer. Drizzle lightly with olive oil or sunflower oil.
Roast in a preheated oven at 200°C/400°F for 22 minutes. Remove the baking sheet from the oven and flip the cauliflower florets. Return the baking sheet to the oven and roast for another 22 minutes.
Flipping the cauliflower halfway through roasting is essential for achieving beautifully golden, crispy edges.
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Arnabeet Harra
Description
Ingredients
- 2 medium heads of cauliflower both weighing 1,500 g / 3.3 lb in total
- 1 small head of garlic
- ½ cup olive oil divided between roasting the cauliflower florets and making the sauce
- 1 cup finely chopped cilantro stems removed
- 1 red habanero or chili optional
- Salt to taste
- 2 teaspoons red pepper paste — check the recipe on our blog or use a ready-made one from the market
- Juice of 1 large lemon
Instructions
- Use a sharp knife to cut the cauliflower into medium-sized florets, making them as evenly sized as possible.
- To clean the cauliflower, place the florets in a bowl, cover them with water, and add a splash of white vinegar. Let them soak for 15 minutes, then rinse them thoroughly under running water and drain well.
- To roast the cauliflower, line a baking sheet with parchment paper and arrange the florets in a single layer. Season with salt and drizzle lightly with olive oil. Roast in a preheated oven at 200°C/400°F for 22 minutes. Remove from the oven and flip the florets. Return them to the oven and roast for another 22 minutes. Flipping the cauliflower halfway through roasting is essential for achieving golden, crispy edges.
- Using a mortar and pestle, crush the garlic cloves together with the red habanero or red chili.
- Heat ¼ cup of olive oil in a large skillet. Add the crushed garlic and chopped cilantro, stir well, then add the red pepper paste. Cook for about 2 minutes, until fragrant.
- Gently add the roasted cauliflower florets and toss everything together for another 2 minutes.
- Squeeze the juice of 1 large lemon.
- Finish with the lemon juice, taste, and adjust the seasoning with salt as needed. Serve with Arabic bread, and happy eating!
Video
Notes
2 Comments
Thank you for the recipe. It’s a favourite of mine that I don’t cook often enough.
This turned out so good, a great low carb alternative to batata harra, perfect with Lebanese bread.