Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Make a vibrant and beautiful side dish with baked cauliflower. Moroccan harissa adds a wonderful oriental flavor. This paste is easy to make at home using a mixture of dried peppers, coriander, cumin, garlic, and vegetable oil. Besides cauliflower, it can also be used in other dishes or simply served as a sauce. Roll the cauliflower florets in harissa and bake in the oven. Serve this savory cauliflower as a side dish with meat dishes or dip it in the sauce.

Ingredients:

• 1 large head cauliflower, cut into 2.5cm florets (about 8 cups)
• 5 dried New Mexico chili peppers (about 30 g)
• 4 dried guajillo peppers (about 30 g)
• 2 cups of boiling water
• 1/4 tsp whole coriander seeds
• 1/4 teaspoon cumin seeds
• 2 tablespoons of vegetable oil
• 3 cloves garlic, coarsely chopped
• Juice of half a lemon (about 1 tbsp)
• 1/4 cup cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, guajillo pepper, coriander, cumin, lemon juice, harissa sauce, cilantro

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Preparation:

Step 1
• Split the dried peppers and discard the seeds and stems (you can leave the seeds in if you prefer a hotter harissa). Tear the peppers into large pieces and place them in a medium bowl. Pour 2 cups of boiling water over them and let them sit for 20 minutes to soften.
Step 2
• Place the coriander and cumin seeds in a small skillet and toast, swirling the pan, over medium heat until fragrant and the seeds are toasted, 2 to 3 minutes.
Step 3
• Place the spices in a blender and add the vegetable oil, garlic, lemon juice, and 2 teaspoons of coarse salt. Blend until smooth. Using tongs, place the peppers in the blender along with 0.5 cups of the soaking liquid (discard the rest) and blend until smooth, about 2 minutes. Season the harissa with black pepper.
Step 4
• Preheat oven to 230°C.
Step 5
• In a large bowl, toss the cauliflower with 3/4 cup harissa, coating each florets evenly. Arrange the cauliflower on a rimmed baking sheet and drizzle with additional vegetable oil. Roast, stirring halfway through, until the cauliflower is tender and the harissa begins to caramelize, about 40 minutes.
Step 6
• Transfer the cauliflower to a serving platter and sprinkle with cilantro. Serve with the remaining 1/4 cup harissa for dipping.

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