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Arnabit Harra/ Spicy Cauliflower

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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!

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How to make arnabeet harra?

You need to roast the cauliflower until nicely browned then you cook the crushed garlic in warm olive oil until fragrant then toss in the chopped cilantro sauté for 1 minutes until the cilantro wilts and reduces in volume, stir in some red pepper paste, stirring constantly until the paste darkens slightly and mixes well with the oil. Toss in the cauliflower florets and gently stir to mix the cauliflower with the garlicky red pepper paste, ensuring even distribution, finished with a drizzle of lemon juice.

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Ingredients Needed

  • Cauliflower Head
  • Garlic
  • Cilantro
  • Red pepper paste
  • Salt
  • Chili flakes or crushed red habaneros
  • Salt
  • Olive Oil
  • Lemon

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Tips and Tricks:

  • Use fresh cauliflower and avoid the frozen stuff.
  • Cut the florets into bite-size pieces similar in size so they cook evenly.
  • You can fry the cauliflower instead of roasting in the oven, and I assure the taste is even better, but I am more health-conscious, these days, as I am trying to substitute those deep-fried foods with better choices.
  • Lebanese cauliflower harra is a special, indulgent treat, and the recipe is totally vegan.

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Roast or air-fry the cauliflower florets: You have two options either air fry or roast in the oven

To Air fry the cauliflower. Arrange the cauliflower florets in a single layer in the air-fryer basket, you need to fry in batches. Crisp and flip the florets about halfway through, until cauliflower florets are completely soft and the edges begin to turn to a golden color, about 20 minutes.
To roast in the oven: Line a baking sheet of parchment paper, lay the cauliflower florets in a single layer, give a quick drizzle of olive oil or sunflower oil and roast in a preheated oven to 200°C/400°F for 22 minutes, remove from the oven, flip the cauliflower florets; return back to the oven and roast for further 22 minutes, (flipping your cauliflower halfway through roasting is essential for achieving golden crispy edges.)

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Arnabeet Harra

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Prep: 10 minutes
Cook: 50 minutes
Servings 3
Course
#Mezze
Appetizer
Main Course
Cuisine
Lebanese
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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 bell 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 break up the cauliflower into medium size florets, try to divide them as equal as possible.
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  • To clean the cauliflower: Cover the cauliflower florets with water and add a splash of white vinegar, let them soak for 15 minutes, then rinse under running water and drain.
  • To roast the cauliflower florets in the oven: Line a baking sheet parchment paper, lay the cauliflower florets in a single layer, season with salt and give a quick drizzle of olive oil; roast in a preheated oven to 200°C/400°F for 22 minutes, remove from the oven, flip the cauliflower florets; return back to the oven and roast for further 22 minutes, (flipping your cauliflower halfway through roasting is essential for achieving golden crispy edges.)
  • Crush together the garlic cloves and the red Habanero or red chili, with a mortar and pestle.
  • In a large skillet heat 1/4 cup of olive oil and add the crushed garlic and chopped cilantro, stir well and add the red pepper paste, cook for 2 minutes until fragrant.
  • Gently drop the roasted cauliflower florets and toss together for further 2 minutes.
  • Squeeze 1 large lemon.
  • Finish with the lemon juice, take a bite and season salt to your taste preference, serve it with Arabic bread, happy eating!
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Video

Notes

Frying cauliflower florets instead of roasting creates a crispier alternative that yields tender interior and crispy delectable exterior. 
Keyword cauliflower, cilantro, Lemon Juice, Red Pepper Paste
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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.

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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
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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
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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.

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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

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