As a child, I frequently set off the smoke detector when making toast. No, this is not a reflection of my early cooking failures. It’s about how much I love burnt toast. Burnt anything really.
It goes along with loving deep tannins in red wine like a Cabernet, or dark dark chocolate. It’s that back of mouth pucker.
So combined with a spicy hot pepper harissa paste, I am quite pleased. I love this spread mixed in for a punchy vegan mayo over a bean burger or with other veggies like roasted sweet potatoes and carrots in a Buddha bowl. Easy.
Deep fried or hot oil roasted cauliflower are becoming more common on restaurant menus. While I love the attempt at getting a vegetarian item on the apps list (usually served with cheese or a ranch type dipping sauce), it’s not healthy. All the nooks and crannies of cauliflower really soaks up the oil. It can be really greasy.
This recipe uses just enough to distribute the harissa, and obviously you don’t have to roast it until burnt like I prefer. Yes, I ate an entire head of cauliflower! And yes, the smoke detector goes off at least once a week in our house. 😊
Harissa roasted cauliflower
- 1 head cauliflower, broken into medium size chunks
- 1/4cup harissa paste
- 3 tbsp olive oil
- Salt and pepper
Mix harissa and oil until combined. Toss cauliflower until coated. Season with salt and pepper. Roast at 400 degrees Fahrenheit for 30 minutes or desired degree of not burnt.