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.