Author Notes
Inspired by Saveur's chicken kebabs (http://www.saveur.com/article...), 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
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.