Harissa is a chili pepper based condiment a kinda of a cousin to sriracha. My first taste of harissa was served with falafel at an Israeli restaurant in South Carolina. It was a green sauce with oil, spices, herbs and green peppers and looked more like chimichurri. You may find harissa in Middle Eastern to North African recipes.
Harissa can be used in marinades, sauces, soups or for roasted vegetables. It’s becoming easier to find at the grocery store. I know Zest!, in Lititz, carries this spicy condiment.
Because we don’t want tired out, over-steamed and boring cauliflower in our lives this fall and winter, give this recipe a try.
I made a quick tahini dressing to drizzle on the top. It was a simple blend of tahini, lemon juice, soy sauce, fresh garlic and water, to thin.
- 1 head of cauliflower, cut into bite-size florets (about 6 cups)
- 2 tablespoons olive oil
- 1 tablespoon harissa
- ¼ teaspoon salt
- ⅓ cup cashews
- ¼ teaspoon minced garlic
- ¼ cup raisins (optional)
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped cilantro
- Lemon wedge
- Toss the cauliflower with the olive oil, harissa, salt, and cashews. Roast in a 400ºF oven for 20 minutes.
- In a serving bowl toss the warm cauliflower with the garlic and raisins. Just before serving garnish with feta, cilantro and fresh lemon juice. Add more harissa if you like and can tolerate the spicy heat.