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
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Ingredients
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1 cup
olive oil
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3 tablespoons
dried mint
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2 tablespoons
Aleppo pepper
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2 tablespoons
tomato paste
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3 tablespoons
harissa
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some
red pepper flakes (optional, depending on your spice tolerance and the heat of your harissa - taste first!)
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1 teaspoon
ground black pepper
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salt, to taste
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1 head
cauliflower, in florets
Directions
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Preheat your oven to 450 degrees.
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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.
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Spread the cauliflower on a baking sheet and bake in the over about 45 minutes, until soft and the edges are charred.
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Serve and enjoy!
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