Instagram Youtube Facebook X-twitter Pinterest Linkedin

SIGN UP FOR FREE WEEKLY RECIPES

SIGN UP FOR FREE WEEKLY RECIPES

Arnabit Harra/ Spicy Cauliflower

This post may contain affiliate links.
See my disclosure policy
.

Instagram Youtube Facebook X-twitter Pinterest Linkedin
harra 9
Jump to Recipe Jump to Video Print Recipe

Inspired by Lebanese batata harra, which has always been one of my favorite dishes, arnabeet harra is a delicious twist on the classic. In this version, cauliflower replaces the traditional starchy potatoes.

Arnabit Harra (also known as Arnabeet Harra) features crispy cauliflower tossed in a spicy, tangy, and herb-filled sauce. The name literally translates to “spicy cauliflower” in Arabic. When prepared properly, cauliflower makes a wonderful low-carb alternative to potatoes. This recipe is so delicious, you will be fighting over the last portion!

harra 6

How to Make Arnabeet Harra

First, roast the cauliflower until nicely browned. Then, cook the crushed garlic in warm olive oil until fragrant. Add the chopped cilantro and sauté for about 1 minute, until the cilantro wilts and reduces in volume.

Stir in the red pepper paste, stirring constantly until the paste darkens slightly and blends well with the oil.

Add the roasted cauliflower florets and gently toss to coat them evenly with the garlicky red pepper paste. Finish with a drizzle of fresh lemon juice.

harra 25

Ingredients Needed

  • 2 medium heads of cauliflower

  • Garlic

  • Cilantro

  • Red pepper paste

  • Salt

  • Chili flakes or crushed red habaneros

  • Olive oil

  • Lemon

harra 11

Tips and Tricks

  • Use fresh cauliflower and avoid frozen cauliflower.

  • Cut the florets into similar-sized, bite-sized pieces so they cook evenly.

  • You can fry the cauliflower instead of roasting it in the oven. I assure you, it tastes even better! However, I have been more health-conscious these days and am trying to replace deep-fried foods with healthier alternatives.

  • You can make our red pepper paste recipe on the blog or use store-bought red pepper paste.

  • Lebanese cauliflower harra is a special and indulgent treat, and this recipe is completely vegan.

harra 7

Roast or Air-Fry the Cauliflower Florets

You have two options: you can 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 about 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 cauliflower to the oven and roast for another 22 minutes.

Flipping the cauliflower halfway through roasting is essential for achieving beautifully golden, crispy edges.

a blog 32

More Lebanese-Style cauliflower recipes

If you make Arnabeet Harra, leave your comment or share your pictures on Facebook, I would like to see yur creation.

Let’s stay in touch

If you like seeing my recipes subscribe via email or, connect with me on my social media platforms:     

Facebook, Instagram, YouTube , Pinterest and TikTok!

 

harra 9

Arnabeet Harra

5 from 1 vote
Prep: 10 minutes
Cook: 50 minutes
Servings 3
Course
#Mezze
Appetizer
Main Course
Cuisine
Lebanese
Print Pin Review

Description

Ingredients
 

  • 2 medium heads of caulflower both weighing 1500 kg /3.3 lb
  • 1 small garlic head
  • 1/2 cup olive oil divided between roasting the cauliflower florets and making the sauce
  • 1 cup cilantro finely chopped, stems removed
  • 1 red Habanero or chili optional
  • Salt to taste
  • 2 teaspoons red pepper paste check the one on our blog or use a ready one from the market
  • Juice of 1 large lemon

Instructions
 

  • Use a sharp knife to cut the cauliflower into medium-sized florets, trying to make 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 under running water and drain well.
  • To roast the cauliflower in the oven, line a baking sheet with parchment paper and arrange the cauliflower 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 cauliflower 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 1/4 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

Frying the cauliflower florets instead of roasting them creates an even crispier version, with a tender interior and a deliciously crispy exterior.
Keyword cauliflower, cilantro, Lemon Juice, Red Pepper Paste
Tried this recipe?Let us know how it was!

 

 

 

Subscribe to our newsletter!

1 Comment

  • Reply
    foodior Debbie
    Sep 06,2026 at 7:36 am

    5 stars
    Thank you for the recipe. It’s a favourite of mine that I don’t cook often enough.

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You May Also Like
About the author
hadiamobile

HI THERE !

Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

MORE ABOUT HADIA
Popular Recipes
LATEST RECIPES

Maakaron, Lebanese Sweet Anise Fritters

Maakaron, Lebanese Sweet Anise Fritters

Stuffed Zucchini and Grape Leaves (Kousa wa Warak Inab)

Stuffed Zucchini and Grape Leaves (Kousa wa Warak Inab)

Hareesa (Wheat and Chicken Porridge)

Hareesa (Wheat and Chicken Porridge)

Beef Rolls Stuffed with Carrots with High-End Restaurant Mashed Potatoes

Beef Rolls Stuffed with Carrots with High-End Restaurant Mashed Potatoes

LATEST VIDEO
Have you ever involved tahini in cookies? Here is a great recipe to start with with and the bonus is that it is keto friendly, sugar-free and gluten-free; the nutty taste of tahini, the good dark chocolate chunks and the final sprinkling of salt will elevate the cookies over the top. What makes these keto tahini chocolate chip cookies healthier? You will notice that they’re filling, because the almond and tahini have a natural source of fiber and healthy fats, they keep you full and pleased. They are low in carbs, so they won’t spike your blood sugar levels like regular cookies. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/low-carb-tahini-chocolate-chips-cookies/ Ingredients 1/4 cup unsalted butter, 57 grams equivalent to 57 grams 1/4 cup tahini 1/2 cup keto friendly sweetner 1 egg 1/2 teaspoon vanilla extract 1 1/2 cups almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt and more for sprinkling after baking if desired A handful of chopped walnuts optional 1/2 cup keto friendly chocolate chunks I used Lindth 85 percent cocoa, or you can use keto friendly chocolate chips. And some extra keto friendly chocolate chips to put on top of the raw balls before baking.
Low Carb Tahini Chocolate Chip Cookies
Subscribe
as seen in
7
3
1
2
6
5
4
7
3
1
2
6
5
blank
4
We are on YouTube
Have you ever involved tahini in cookies? Here is a great recipe to start with with and the bonus is that it is keto friendly, sugar-free and gluten-free; the nutty taste of tahini, the good dark chocolate chunks and the final sprinkling of salt will elevate the cookies over the top. What makes these keto tahini chocolate chip cookies healthier? You will notice that they’re filling, because the almond and tahini have a natural source of fiber and healthy fats, they keep you full and pleased. They are low in carbs, so they won’t spike your blood sugar levels like regular cookies. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/low-carb-tahini-chocolate-chips-cookies/ Ingredients 1/4 cup unsalted butter, 57 grams equivalent to 57 grams 1/4 cup tahini 1/2 cup keto friendly sweetner 1 egg 1/2 teaspoon vanilla extract 1 1/2 cups almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt and more for sprinkling after baking if desired A handful of chopped walnuts optional 1/2 cup keto friendly chocolate chunks I used Lindth 85 percent cocoa, or you can use keto friendly chocolate chips. And some extra keto friendly chocolate chips to put on top of the raw balls before baking.
Low Carb Tahini Chocolate Chip Cookies
Inspired by the Lebanese batata harra, that has always been one of my favorite dishes, arnabeet harra is trendy know where you subsitute cauliflower for traditional starchy potatoes; Arnabit Hara (or Arnabeet Harra) features crispy cauliflower tossed in spicy, tangy and herb sauce, the name literally translates to “spicy cauliflower” in Arabic; cauliflower done correctly makes the best low carb potato substitute. This recipe is so tasty, you will be fighting over the last remaining portion! Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/arnabit-harra-spicy-cauliflower/ Ingredients 2 medium heads of caulflower both weighing 1500 kg /3.3 lb 1 small garlic head 1/2 cup olive oil divided between roasting the cauliflower florets and making the sauce 1 cup cilantro finely chopped, stems removed 1 red Habanero or chili optional Salt to taste 2 teaspoons red bell pepper paste check the one on our blog or use a ready one from the market
Arnabeet Harra/ Spicy Cauliflower, incredibly delectable
This wholesome vegetable and beef soup is an old family favorite that has stood the test of the time, a bowl of hot shorbit al khodra bil lahme could be the ultimate way to warm you up, keep you nourished and comfort you to the maximum. Every spoonful of this satisfying vegetable and beef soup boosts tender potatoes and hearty carrots and bell pepper. Aromatic with cumin powder, paprika and dried marjoram, a meal in itself this that will warm you up and deliver nurturing solace; it’s a great soup to cook — and only gets more flavorful the longer it sits. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/vegetable-and-beef-soup-shorbit-khodra-bil-lahmeh/ Ingredients 4 large carrots , peeled and diced 3 large tomatoes peeled and finely diced 2 large potatoes weighing 21 oz both, peeled and diced 4 medium onions , sliced into discs 1 lb beef tenderloin, o any tender beef cut cut into 2 inches cubes 1 teaspoon cumin powder 1 medium-sized green bell pepper diced 1 medium red bell pepper diced 2 garlic cloves chopped 2 teaspoons dried marjoram 1/4 cup olive oil 1 teaspoon salt, or to taste 5 cups water 1 beef bouillon, optional, but recommended 1/2 teaspoon cayenne pepper optional 1 teaspoon paprika
Vegetable and Beef Soup/ Shorbit Khodra/ Hadia's Lebanese Cuisine
Kousa ablama bil laban could be the ultimate comfort food that has sustained generations in Lebanon and the Levant countries; it provides deep nourishment and sense of home, the recipe embodies two of my favorite things, cooked yogurt plus zucchini or grey squash. Kousa ablama bil laban made with tender grey squash filled with cooked minced meat and simmered in yogurt, no rice involved in the filling, unlike kousa bil laban. My grandmother often made it on special occasions alongside shish barak and kibbeh bil Laban; the memories came flooding back, a recipe worth keeping alive, it is hearty enough to eat it alone but works well to serve it with Lebanese rice and vermicelli, it is long been linked to comfort food. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/kousa-ablama-bil-laban-minced-meat-stuffed-zucchini-in-yogurt/ Link to the rice and vermicelli on youtube: https://youtu.be/kcr3YW778kg?si=G55NciOMOwrdV4O- Ingredients For the yogurt 2 kgs / 4.5 lbs / 2 liters plain whole milk yogurt 6 garlic cloves crushed 3 tablespoons cornstarch diluted in 3 cups of water Salt to taste 2 teaspoons dried mint For the meat filling 750 grams / 1.6 lb minced beef or lamb 1 medium sized onion finely chopped 1/4 cup pine nuts 1/2 teaspoon freshly grated black pepper 1/4 cup sunflower oil or ghee Salt to taste 1.5 kg small gry squash/ zucchini 1 cup canola or olive oil, or ghee to fry the zucchini Garnish 3 tablespoons olive oil 1 teaspoon dried mint
Kousa Ablama Bil Laban , Ultimate Comfort Food
Lebanese-Style Mashed Potato Salad This mayonnaise-free Lebanese mashed potato salad with a garlic, dried mint, lemon juice and olive oil is a flavorsome salad or side I grew up eating, it is a simple, flavorful, nutritious and perfect for summer barbecues. It’s the ultimate easy, flexible summer side dish, and I have a feeling you are going to love every bite. Ready to cook up your new favorite approach to mashed potatoes? Let’s get started. Meantime, you are going to make a dressing to be added to the mashed potatoes, and that’s where flavor comes in. No butter and cream is involved, you are going to mix up some lemon juice and olive oil and dried mint and that’s what you are going to mash those tender potatoes with. Olive oil provides a rich, smooth fat base, lemon juice adds sharp brightness to cut through that richness, and garlic adds a deep, savory punch, but the deeper flavor notes come from dried mint. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lebanese-style-mashed-potato-salad/ 2 kg/ 4lb 8 oz Russet or Yukon Gold or any starchy variety 2 1/2 tablespoons dried mint 8 garlic cloves 1/2 cup olive oil 1/2 cup lemon juice Salt to taste
Lebanese Mashed Potato Salad, healthy Mediterranean flavors and so decadent
A ramekin of rice pudding is one of the most superbly comforting desserts on earth. Every culture has a rice pudding recipe, including Lebanon and the Levant countries, I can’t imagine anything creamier, or more subtly flavored dessert than the Lebanese rice pudding aka riz bi haleeb, give it a try and it will prove to be a stunning addition to your next dinner party. Despite its simple list of ingredients Riz Bi Haleeb needs an accurate recipe to retain the richness, creaminess and the correct consistency. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lebanese-rice-pudding/ 1.75 liters / 7 cups whole milk, 3.25 milk fat 250 ml / 1 cup heavy cream 200 grams/ 1 cup short grain rice, any of the following: Egyption rice, Arborio rice, bomba Spanish rice or sushi rice 3 cups water, to cook the rice 350 grams / 1 3/4 cups sugar 1/4 cup orange blossom water 3 tablespoons cornstarch/ corn flour Zest of 1 large lemon, optional but recommended 1/4 cup raw shelled pistachios, for garnish, optional
Lebanese Rice Pudding, Authentic Riz Bi Haleeb
Beet and Arugula Salad Sliced beets, pecans, raisins, sliced onions and baby arugula leaves drizzled with a honey balsamic vinaigrette – all the earthy goodness comes together in this lovely colorful salad! The success of any salad lies in fresh ingredients and a right dressing. And the dressing in this salad is the bomb! A reduction of balsamic vinegar, honey and extra virgin olive oil seasoned with salt and freshly grated black pepper – sweet and tangy dressing that is insanely delicious. The honey is a great addition to the vinaigrette as it adds sweetness and balances the tartness of the vinegar, plus it helps the dressing remain emulsified. This is a keeper salad, especially the dressing that will make you feel like a you're eating at a French bistro, learn it and keep it in your repertoire, it elevates any salad to the next level. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/beet-and-arugula-salad/ Ingredients 1 kg. /2 lb. 4 oz. beets scrubbed, rinsed and patted dry 3 cups baby arugula rinsed and patted dry 1 large onion thinly sliced ½ cup raisins ¾ cup pecans or walnuts toasted 1 bottle of balsamic vinegar to make the reduction of the balsamic vinegar 150 g. /5 oz. Greek feta cheese For the dressing: ½ cup extra virgin olive oil 1/3 cup a reduction of balsamic vinegar prepared earlier 2 tablespoons honey Salt to taste A dash of freshly grated black pepper
Beetroot and Arugula Salad with a phenomenal restaurant-style dressing
Lemon or passion fruit posset is a silky chilled and no bake British classic sweet that dates back to the Middle ages; no eggs, gelatine or any thickening agent is involved, just lemon, heavy cream, sugar and lemon zest, the thickeness happens through a simple reaction between acid and dairy proteins, as the pudding cools it turns into a silky, robust custard with a bright lemony relish and an exceptionally sumptuous texture, you will be amazed by the result, a pudding fit for a king. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lemon-and-passion-fruit-posset/ Ingredients 500 ml/ 2 cups heavy cream 3/4 cups granulated sugar 8 tablespoons lemon juice, or passion fruit juice 1 tablespoon zest of 1 lemon
Lemon and Passion Fruit Posset, Best Summer Pudding
Lemon or Passion Fruit Posset
Rkakat Jibneh aka cheese rolls are one of those culinary ideas too good not to be learned and made. They are light, crispy, and filled with the most delicious oozy melted cheese. Lebanese and Middle Easterns call it rkakat jibneh. The crisp, golden packages are the perfect dish to celebrate any occasion. Look no further for restaurant-quality cheese rolls that are super delectable and fun to make. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/cheese-rolls-rkakat-jibneh/ For the cheese filling: 400 grams mozzarella 3 tablespoons sunflower oil 2 tablespoons all-purpose flour 1 cup milk To make the slurry: 1/3 cup flour 1/3 cup water A package of spring roll wrappers
Lebanese Cheese Rolls/ Rkakakat Jibneh/ Look no further for restaurant-quality cheese rolls
Mutabal Silik
In the Lebanese culture throwing away food is a bad omen, our ancestors created a recipe for every part of food, including the stalks of Swiss chard, they turned them into a delicious dip, known locally as mutabal silik, little known in the West but deserves a spot on, and should earn the right to be included among the favorite dips alongside hummus, baba ghanouj and muhammara. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/swiss-chard-stalk-dip-mutabal-silik/ 450 grams /1 pound Swiss chard stalks 1/2 teaspoon sugar 1 large garlic clove crushed 1/2 cup tahini 1/4 cup freshly squeezed lemon juice 1 teaspoon salt or to taste Extra virgin olive oil
Mutabal Silik/ Swiss Chard Stalk Dip, deserves to be included among the favorite dips
Subscribe

Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

Powered by Develop2000

×