Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 5 dried New Mexico chiles (about 1 ounce)
- 4 dried guajillo chiles (about 1 ounce)
- 2 cups boiling water
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon whole cumin seeds
- 2 tablespoons vegetable oil, plus more for roasting
- 3 cloves garlic, roughly chopped
- Juice of 1/2 lemon (about 1 tablespoon)
- Kosher salt and freshly ground pepper
- 1 large head cauliflower, cut into 2-inch florets (about 8 cups)
- 1/4 cup lightly packed fresh cilantro leaves
Instructions
- Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
- Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
- Preheat the oven to 450 degrees F.
- In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
- Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.
Nutrition Facts
| Calories | 110 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Sodium | 172 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 6 grams |
| Protein | 4 grams |
| Sugar | 7 grams |
Reviews
I love the combination of cilantro with the roasted chilis ! It really makes the flavor pop.. and cauliflower is great for picking up whatever it’s mixed with.