Moroccan Harissa Roast Cauliflower
- 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
- 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.