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Author Notes: Inspired by Saveur's chicken kebabs (http://www.saveur.com/article/Recipes/Tavuk-Kebabi-Mint-and-Aleppo-Pepper-Marinated-Chicken-Kebabs), I created a soul-satisfying meatless version.
I ate mine with some garlic soup and a green salad with pomegranate vinaigrette. I plan on stuffing the leftovers in some pita with baba ghanoush alongside some Moroccan style carrots.
You can find harissa at Trader Joe's, well-stocked grocery stores, and middle eastern grocery stores. Or make your own!
*I rarely measure ingredients unless I'm baking, so use the following as a guide and adjust to taste —Marmalady
- 1 cup olive oil
- 3 tablespoons dried mint
- 2 tablespoons Aleppo pepper
- 2 tablespoons tomato paste
- 3 tablespoons harissa
- some red pepper flakes (optional, depending on your spice tolerance and the heat of your harissa - taste first!)
- 1 teaspoon ground black pepper
- salt, to taste
- 1 head cauliflower, in florets
- Preheat your oven to 450 degrees.
- Mix together everything but the cauliflower in a large bowl and adjust seasonings to taste. Add in the cauliflower and make sure all of the pieces are thoroughly coated. Set aside for about 30 minutes.
- Spread the cauliflower on a baking sheet and bake in the over about 45 minutes, until soft and the edges are charred.
- Serve and enjoy!