Roasted Harissa Cauliflower
Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour, 5 minutes | Serves: 6
If you love hot and spicy foods that have more than a gentle burn, you’ve got to try harissa paste! I’m sure different brands bring different heat levels, but I have found myself ordering this brand over and over. The consistency, the depth of flavors, the burn.. It’s all there. Check them out! My Smoky White Bean and Harissa Dip uses PUR’s Harissa Paste, too, so you can have two recipes in one jar!
You can find other brands of harissa in most American grocery stores in the International aisle. If you have a choice of brands, I would go with the darker color, thick, paste-like, and less seeds. Harissa powder is also available – just add water. I don’t really care for that type, but it is better than nothing. (Maybe not.) Or, order the brand I have mentioned.
A healthy head of cauliflower will keep in your refrigerator for up to 10 days, however, precut/bagged cauliflower keeps for less than a week. Choose wisely so you don’t end up throwing out your bag because you never got around to cooking it… speaking from experience here.
We still eat roasted cauliflower often; it’s a fantastic vegetable that is easily manipulated into cauliflower rice, cauliflower mash, “steaks,” etc. Below is a recipe that I hope you’ll try. It is delicious.
By the way, place the cut florets into a colander after cutting them; you’ll be rinsing them anyway. Once step shorter, and maybe even save you washing an extra bowl. I think we can all say “Amen” to that.
The Tahini Sauce below is an easier version than my Tahini Sauce (Flavorful and Aromatic), which uses whole cumin and coriander seeds that are toasted and ground before adding to the sauce. It is my favorite, but I realize lots of people are probably more apt to just buy the ground spices from the store. I certainly use those, too, but the Tahini Sauce (Flavorful and Aromatic) recipe really packs some powerful flavors. Check out the recipe if you’re intrigued.
Enjoy!
Roasted Harissa Cauliflower with Tahini Sauce
Ingredients
- 1 head cauliflower, cut into florets, rinsed and dried
- 3 tablespoons harissa paste, my favorite brand
- 2 tablespoons olive oil
- 1/4 cup cilantro leaves, chopped
Simple Tahini Sauce (or this recipe):
- 3/4 cup tahini
- 1/4 cup lemon juice, or to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 garlic cloves, pushed through garlic press or grated on a zester
- 2 tablespoons excellent-quality extra-virgin olive oil
- 5 tablespoons water, or more as needed to thin the sauce
- sea salt, as needed
Instructions
Make the Tahini Sauce:
- Add the tahini, lemon juice, cumin, coriander, garlic and 1 tablespoon of oil to a medium bowl.
- Stir the ingredients to combine. Most likely, the mixture will “seize up.” This is perfectly normal. Begin adding tablespoons of water to the bowl and stirring until the sauce is smooth and fluid like molasses. Add more water if you would like a thinner sauce.
- Taste for seasoning and add salt and/or lemon juice as needed. Set aside while you make the Harissa Cauliflower.
Make the Harissa Cauliflower:
- Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray, such as Pam. Set aside.
- In a gallon zip-top bag, add half of the cauliflower, 2 tablespoons of harissa and 1 tablespoon of oil.
- Add the remaining half of cauliflower, remaining harissa and oil. (This will allow better even coating when shaking the bag.
- Close the top of the bag; do not squeeze the air out before closing. Gently shake the bag to distribute the harissa and oil. The cauliflower is fairly hardy, so a gentle shaking is not going to break the florets apart.
- When the cauliflower looks evenly coated, pour it out onto the lined baking sheet and spread evenly, to the edges of the pan.
- Bake for 30 to 35 minutes, stirring halfway through the cook time. Roast until you see some browning/charring on the edges and the cauliflower is fork-tender.
- Put the roasted cauliflower into a serving bowl, top with cilantro. Drizzle the remaining tablespoon of oil over the Tahini Sauce and serve alongside the Harissa Cauliflower.
0 Comments