Roasted Cauliflower With Harissa Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I used a combination of cauliflower and broccoli (romanesco will work, too.) I ran out of time to prepare my standard harissa sauce and tried this cheater's version: Easiest Moroccan Harissa or Hot Sauce (subbing ketchup for tomato paste). Great as a side dish or appetizer. Copycat recipe from a restaurant in Portland, OR but don't know which one. Vegan friendly. Ingredients:
1 head cauliflower, broken into uniform sized florets |
2 tablespoons olive oil |
1/2 teaspoon salt |
1 teaspoon cumin seed |
chopped cilantro or flat leaf parsley |
1 cup mayonnaise (or sour cream, or greek yogurt, or any combination of these.) |
1 teaspoon harissa (or more, to taste) |
Directions:
1. Roasted Cauliflower: Preheat oven to 425 degrees.
2. Place the cauliflower on a rimmed baking sheet and drizzle with olive oil. Mix well, then shake the pan to evenly distribute cauliflower in one single layer. Season with salt and cumin seeds.
3. Roast, shaking pan after about 10 minutes. Continue roasting until tender and browned around the edges, 15 to 20 minutes, depending on the size of cauliflower pieces.
4. Remove from oven and transfer to a serving dish. Garnish with herbs. Serve with Harissa Dipping Sauce.
5. Harissa Dipping Sauce: Combine ingredients. Cover and refrigerate for at least an hour before serving. Taste and add more harissa if you want the dip spicier. I used the entire recipe yield of harissa which was about 4 tablespoons total stirred into 1/2 cup of the yogurt and mayonnaise.
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