Harissa Rubbed Cauliflower V, GF


This cauliflower gets roasted whole and then carved at the table. It would be great as a side or main course this Memorial Day weekend. Harissa is a spicy chili paste that adds a lot of flavor and some heat to many traditional dishes in Arab cuisine, especially in North Africa. 


Blender--Vitamix preferred
Saute pan
Cutting board
Chipotle flakes or dry chili toasted at 200 degrees Fahrenheit for 3-5 minutes and then ground
Ground coriander
Foil lined baking sheet ideally with a rack (not necessary)
Stain resistant mixing bowl
Saran wrap (if you marinate overnight)


1 medium head cauliflower (preferably organic), room temperature
One batch Embellished Harissa:
1/2 jar mild harissa (Mina mild brand about 4 oz)
1/2 jar tandoori paste (small jar about 1 oz)
1/2 onion
Cooking oil
Chipotle flakes or 1/2 a chipotle pepper toasted and ground
Pinch coriander
1T light agave
1/4 orange with 1/2 of pith and all seeds removed
Pinch salt
Toasted salted cashews (optional)


Slice the onion and add to a sauté pan over medium heat with a drizzle of neutral oil. Once the onion becomes translucent, add the chili flakes and coriander and saute until you smell the spice aroma. Drizzle in the agave and saute until it just begins to thicken (the whole process takes about 6 minutes). Add the onions, harissa, tandoori paste, orange and pinch salt to the blender. Blend on high until smooth puree. Rub the harissa all over the head of cauliflower and marinate overnight for easy prep the day of or stick directly in a 425 degree oven on the baking sheet with rack for 1-2 hours depending on your oven and the size of the cauliflower. Test for doneness by stabbing the head with a sharp knife. You should feel less resistance. Slice the cauliflower into piece-y wedges, drizzle with a little agave and sprinkle some chopped toasted cashews. 

Radical Larder