How to Prepare Harissa Roasted Cauliflower

Difficulty Level:    

Yield: 4 servings

Ingredients:

2-1/2 lbs. Cauliflower Florets, cut 1-1/2” to 2”
1-1/2 tsp. Kosher Salt
3 Tbl. Harissa Sauce
3 Tbl. Fresh Lemon Juice
1-1/2 tsp. Olive Oil
1/8 tsp. White Pepper, ground
½ tsp. Regular or Smoked Paprika
1 Tbl. Ground Coriander
1-1/2 tsp. Ground Cumin
¾ tsp. Ground Turmeric
1-1/2 tsp. Mint Leaves, chopped

 

How to prepare the cauliflower: 

1. Place cauliflower florets in a pot with a sieve or steamer basket. Add water to come up below the steamer basket and bring to a boil. Add the cauliflower florets, cover the pot, and steam the cauliflower for 4 minutes.
2. Remove cauliflower to a tray and cool.
3. Preheat oven to 400 degrees F.
4. Combine the remaining ingredients, except the mint, in a blender and blend until completely smooth.
5. Place the cooled cauliflower in a large bowl. Add the harissa mix to the bowl and toss until the cauliflower is completely coated with all the sauce.
6. Place on a sheet tray (lined with a silicone baking liner is best) and bake for 10 minutes. Remove from the oven, re-toss the cauliflower on the tray and return it to the oven until the edges of the cauliflower start getting blackened, about 10-12 minutes more. Remove from the oven and reserve for service.
7. Spoon about 3 oz. of Feta Yogurt (recipe follows) onto each of 4 plates.
8. Place ¼ of the harissa cauliflower in the middle of the yogurt.
9. Sprinkle the mint over each plate.