It threw in some delicata squash for carbs and chickpeas for protein and I was surpised how well my impromptu meal tasted! I had to share the recipe with all of you. Hope you enjoy it as much as I did!
WHAT IS HARISSA?
Harissa is a chili paste that is very common in North African and Middle Eastern cuisine. It’s usually made from a blend of hot chili peppers, garlic, cumin, caraway seeds, salt and a bit of oil. You can add this flavorful hot sauce to pretty much any savory dish. I often add 1 to 2 tablespoons of harissa to my roasted vegetables. I have also added harissa to pasta sauces and stews for extra spice. It is a very versatile ingredient. You can find harissa in jars, tubes or cans. I have also seen harissa as a dried spice blend. For this roasted cauliflower recipe, I am using Mina spicy harissa, which I see most commonly at the supermarket. Mina’s harissa is much thinner (more runny) than the traditional chili paste. That’s actually one of the reasons why I like cooking with it because it is easier to combine with other ingredients. If you are using a more traditional, thicker harissa, I would use about 3 tablespoons total for the entire recipe. If you are looking more ways to use harissa, check out these recipes:
Harissa Miso Delicata Squash TacosHarissa Portobello Mushroom “Tacos” (paleo)One Pot Moroccan Beef Chili
MASTERING MY MISTAKES / COOKING NOTES
Roasted chickpeas: The roasted chickpeas taste amazing when they’re fresh out the oven because they’re still very crunchy. Unfortunately, they will not retain that crunch the next day. If you like the crunchy texture of the chickpeas, I recommend eating as many as you can the day you bake them!
KITCHEN TIP: HOW TO CUT CAULIFLOWER
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