Harrisa Roasted Cauliflower

Harrisa Roasted Cauliflower

Side Dish 

  • 7

    serves

  • Very easy

    Difficulty

Ingredients

  • Harissa Paste:
  • 1 cup EVOO
  • 1 cup Onion, Minced
  • 2 tbsp Garlic, Minced
  • 1 cup Fresno, Roasted, Peeled, Minced
  • 2 cup Red Bells, Roasted Peel, Minced
  • 2 cup Roma Tomato, Small Diced
  • 1 tsp Coriander, Toasted and Ground
  • 1 tsp Red Pepper Flake
  • 1 tsp Pimento
  • 1/4 cup Sugar
  • 1/2 cup Sherry Vinegar
  • 2 tbsp Salt
  • 1 oz Lemon Juice
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  • Harissa Marinated Cauliflower:
  • 1 cup Harissa Paste
  • 3 cup Olive Oil
  • 2 tsp Baleine Fine Sea Salt
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  • Chermoula:
  • ¼ cup Cilantro, Stem and Leaf,
  • Chopped Fine
  • 1 tbsp Garlic, Minced
  • 1 tbsp Paprika
  • ½ tsp Salt, Baleine Fine Sea
  • 1 tbsp Ginger, Minced
  • 1 pinch Cayenne
  • 1 pinch Saffron
  • 1 pinch Black Pepper, Toasted, Fine Ground
  • 1 tsp Mustard Seed, Toasted, Fine Ground
  • 1 pinch Bay Leaf, Dry and Ground Fine
  • ½ cup EVOO
  • 1 oz Lemon Juice
  • 1 tbsp Cumin Seed, Toast & Ground Fine
  • 1 tsp Coriander, Toast & Ground Fine
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  • Chermoula Yogurt:
  • 1 cup Chermoula
  • 4 cup Greek Yogurt
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  • Piquillo Pepper Condiment:
  • 1 oz Piquillo Pepper Julienne
  • 1 oz Toasted Marcona
  • Almonds, Chopped
  • 2 oz Roasted Garlic
  • 2 oz Garlic Oil
  • 1 oz Golden Raisins
  • Combine all ingredients until homogenous.
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  • For Serving:
  • 1 Harissa Roasted Cauliflower
  • 3 oz Piquillo Pepper Condiment
  • 3 oz Chermoula Yogurt
  • 10 Mint Leaves, Picked

Preparation

Harrissa Paste: - In a large pan over medium heat, cook onions, garlic, fresno, red bell peppers and tomatoes in olive oil until very dry, stirring frequently. - Add dry spices and allow to toast for 5-10 minutes over low heat stirring frequently. - Add vinegar and sugar, cook gently over low heat stirring frequently. - Season aggressively with salt and lemon. - Final mixture should be very, very dry. The consistency of tomato paste is the goal. - Place into robot coupe and process for 3 minutes. - Cool over ice and store in an airtight container.

Harissa Marinated Cauliflower: - Combine all ingredients and whisk until homogenous. - Season to taste with salt. - Rub down cauliflower generously with marinade. Massage into all crevices. - Allow to marinate over night, minimum of 18 hours. - Place on an oiled roasting tray and cook at 350degrees F for 45 minutes, until cauliflower is tender throughout, with nice caramelization.

Chermoula: - Toast and grind all spices. Pass through a chinois and regrind large pieces that do not pass. Spices must be incredibly fine. - Fold all ingredients together in a mixing bowl until homogenous. - Reserve in an airtight container until ready for use.

Chermoula Yogurt: - Fold ingredients together until perfectly homogenous. - Season to taste if necessary and store in an airtight container until ready for use.

- In an All-Clad service dish, place a nice base of chermoula yogurt. - Place the hot roasted head of cauliflower on top. - Heat piquillo pepper condiment in a small sauté pan over low heat until warmed. - Place on top of the cauliflower. - Finish with picked mint leaves, sea salt and extra virgin olive oil.