CURRY CAULIFLOWER // Serves 4
From The Minimalist Kitchen by Melissa Coleman
Harissa is sold usually as more of a spice paste, but you can also purchase it dried. It is sold online, Trader Joes, and most health food stores.
1 large head of cauliflower, cut into small florets
2 Tbsp. extra virgin olive oil
1/2 tsp. sea salt
2 tsp. curry powder
1/2 tsp. harissa
1/8 tsp. cumin
plain yogurt, cilantro, toasted cashews (our personal additions for serving)
Preheat the oven to 450′. Line a baking sheet with parchment and set aside.
In a saucepan fitted with a steamer basket, add water to just below the bottom of the basket. Bring to a boil. Add the cauliflower, reduce the heat to medium, cover and steam for 5 minutes. This will begin the cooking process.
Transfer the cauliflower to the prepared baking sheet. In a small bowl, stir together the remaining ingredients. Drizzle over the cauliflower and toss to evenly coat. Bake for 15 minutes. Stir, and bake for another 15 minutes until the cauliflower begins to char on the edges.
Taste and sprinkle with salt to finish. We served ours with plain yogurt, and garnished with toasted cashew pieces and cilantro.