Harissa Cauliflower with Mint and Aleppo Pepper

By • October 1, 2016 0 Comments

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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

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Serves 2-4

  • 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
  1. Preheat your oven to 450 degrees.
  2. 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.
  3. Spread the cauliflower on a baking sheet and bake in the over about 45 minutes, until soft and the edges are charred.
  4. Serve and enjoy!

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