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Roasted Harissa Cauliflower Recipe

Give cauliflower a fresh twist with this must-try dish, courtesy of Happy Acre Farm.



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For tacos, add harissa cauliflower to a warmed tortilla, top with shredded cabbage, pickled onions, crema, and—if you’re feeling extra spicy—hot sauce. Photo by Helena Sylvester.

Often the stuff of childhood nightmares, cauliflower is one seriously underappreciated veggie. A member of the Brassicaceae family—and a close cousin to broccoli—it’s packed with vitamins C and B6 and is a great source of fiber and omega-3 fatty acids. Cauliflower is also incredibly versatile to cook. One of our favorite farmers, Helena Sylvester of Sunol’s Happy Acre Farm, offers up a tasty recipe starring this delightful brassica.

 

Roasted Harissa Cauliflower

Yields two servings (for two moderately hungry farmers) as a side. Yields one serving (for one hungry farmer) as a main dish. Increase portions accordingly.

  • 1 medium head of cauliflower (approx. 1 pound)
  • Extra virgin olive oil
  • Harissa powder (from Oaktown Spice Shop)
  • Finishing salt (from Big Sur Salts)

Preheat oven to 375°F. Break up cauliflower head into florets. (Tip: “Don’t forget to eat the stems,” Sylvester says. “They’re delicious.”) Place cauliflower in a large bowl and drizzle enough olive oil to fully coat. Season florets generously with harissa powder (a fiery spice blend) and salt. Toss until seasonings are evenly distributed.

Line a baking sheet with parchment paper. Put seasoned cauliflower on the baking sheet, pouring any remaining harissa-laced oil from the bowl on top.

Bake 20–25 minutes, turning florets halfway through. Remove cauliflower from the oven once fork-tender and golden in color; let cool, and enjoy.


Pick up some cauliflower at Happy Acre Farm’s weekend farmers market stand in downtown Pleasanton. happyacrefarm.com.

 

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