Dive straight into Moroccan cuisine with Harissa. It’s spicy, but if you use just a little it will flavor your vegetables delightfully. You’ll need the yogurt sauce if your harissa’s spicy!
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
- 1 head cauliflower
- 2-3 teaspoons harissa paste
- ¼ cup olive oil
- ¼ cup flat-leaf parsley
- 8 oz. plain yogurt, full fat best
- 2 teaspoon lemon juice (about ½ lemon)
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 Persian cucumber, skinned and grated
- 1 clove garlic, minced
1. Preheat the oven to 400 F. Cut your cauliflower into florets or slabs. Place on a baking sheet lined with parchment.
2. Mix the harissa and oil in a small bowl. With a brush, brush the cauliflower generously with the mix. One side is enough, because it is probably spicy.
3. Check cauliflower for doneness after 40 minutes and turn them. Cook until a fork easily pierces them.
4. Let cool a few minutes, then sprinkle parsley on top.
5. For the yogurt dip: Be sure to drain cucumber as much as possible, squishing it in a paper towel. Then, mix all ingredients together. This can be done a day ahead.
Serve warm or cold. If you have leftovers, you can mix cauliflower with a lentil soup to make a perfectly healthy and hearty soup.
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