Harissa Cauliflower

I absolutely love cauliflower and never get tired of discovering new and fabulous ways to make it. I love it riced, roasted, grilled, boiled and mashed, or blended as a soup.

Here’s an easy one for a weeknight dinner.

  • Cauliflower
  • Olive Oil
  • Harissa
  • Salt and Pepper

Get a large head of cauliflower and as carefully as possible cut the head in half-inch steak size slices. You should get 4-5 slices. Brush each side with olive oil and delicately place each slice on a sheet pan, lined with parchment paper. Roast in the oven at 425 until done, about 30 minutes, but check at 20 minutes. When it’s nearly done, liberally spread a mild Harissa sauce with a pastry brush. Then broil until bubbly and browning.

All Harissas are not created equal. Typically, store bought Harissa is very intense and spicy and, in my opinion, kind of bitter. I prefer a homestyle Harissa, so I either make my own, or use a wonderful product I discovered, from Mina. I buy the mild one (which is plenty spicy) and use that. I’m all about homemade, but occasionally you find a product that makes your life a whole lot easier and this is definitely one of those products. You can purchase Mina Harissa online, or in food stores all over, including Whole Foods.

Mina Harissa Variety Shot


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