Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Harissa-Roasted Cauliflower
Starters from Issue 4 – Fall / Winter 2014 – Cocoon
Florets festooned in fiery spice.
Gather Journal
Harissa-Roasted Cauliflower
A ubiquitous presence in Tunisian households, harissa—a fiery red paste made from pounding chili peppers with caraway, coriander and garlic—is a worthy pantry occupant, no matter what country you call home. And cauliflower makes an ideal canvas for its uniquely complex spice; we generously massaged it across the ruffled florets, and let the oven’s heat help the flavor penetrate.
serves 6
- 1 medium head cauliflower, (about 21⁄2 lb)
- ½ cup chicken or vegetable stock
- a few sprigs thyme
- 3 Tbsp harissa (we like the Belazu brand)
- ¼ cup olive oil, plus extra for drizzling
- ½ cup green olives, pitted and chopped
- 1 lemon, zest and juice
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1
Preheat oven to 375°F. Place cauliflower in a shallow baking dish or pie plate. Pour stock into dish and scatter with thyme. Rub harissa over cauliflower (add a little olive oil to loosen if the harissa is pasty). Season with a little salt and cover with foil. Roast 1 hour.
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2
Remove foil and drizzle with a little olive oil. Return to oven uncovered and roast until tender, about 20 minutes.
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3
In a small saucepan, gently heat ¼ cup olive oil, olives, lemon zest, and juice until heated through. Serve alongside cauliflower.
