Harissa Roasted Cauliflower
Serving Size 25
Ingredients
- 10 large head Cauliflower
- 2 cups SupHerb Farms Fusions® Moroccan Harissa
- 1 cup Extra-virgin olive oil
- 1 tablespoon Himalayan sea salt
- 1 tablespoon Black pepper — freshly ground
Categories
- Categories: African, Moroccan
- Ingredients: Appetizers, Plant-Based, Plant-Forward, Sides, Small Plates, Vegetarian
Preparation
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Chop cauliflower into bite size pieces (not too small).
- Toss cauliflower with olive oil, salt and pepper then spread out onto baking sheet.
- Bake for 15 minutes, turn over and bake for another 15 minutes until golden.
- Remove from oven and transfer cauliflower to a bowl. Add SupHerb Farms Fusions® Moroccan Harissa, using two spoons to gently mix until cauliflower is evenly coated.
- Return cauliflower to pan and return pan to oven for 15 minutes.
- Sprinkle with additional Himalayan sea salt.
- Place in refrigerator and cool for 1 hour or overnight.
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