Moroccan Harissa Roast Cauliflower


Deprecated: implode(): Passing glue string after array is deprecated. Swap the parameters in /home/vlilwzgm/rejoicewellness.in/wp-content/themes/noo-medicus/functions_custom.php on line 285

Moroccan Harissa Roast Cauliflower

Ingredients:

  • 5 dried New Mexico chills (about 1 ounce)
  • 4 dried guajillo chiles (about 1 ounce)
  • 2 cups boiling water
  • 1/4th teaspoon whole coriander seeds
  • 1/4th teaspoon whole cumin seeds
  • 2 tablespoons vegetable oil, plus more for roasting
  • 3 cloves garlic, roughly chopped
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Kosher salt and freshly ground pepper
  • 1 large head cauliflower, cut into 2-inch florets (about 8 cups)
  • 1/4th cup lightly packed fresh cilantro leaves

Procedure:

  • Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.)
  • Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
  • Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes.
  • Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth.
  • Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high.
  • Season the harissa with pepper and set aside.
  • Preheat the oven to 450 degrees F.
  • In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil.
  • Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
  • Transfer the cauliflower to a serving platter and sprinkle with the cilantro.
  • Serve with the remaining 1/4 cup harissa on the side for dipping.