Cauliflower Harissa
Perfect for a chilly evening, this soup will fill your kitchen with the comforting scents of fall, from the moment the squash hits the pot to the final simmer. Whether you’re curled up with a blanket or sharing a meal with loved ones, this Butternut Squash Soup is the perfect way to celebrate the season’s bounty.
ingredients
- 1 medium head of cauliflower, cut into florets
- 3 tablespoons harissa paste (store-bought or homemade)
- ½ cup olive oil
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
directions
- Preheat your oven to 400°F (200°C).
- Cut the cauliflower into bite-sized florets.
- In a large bowl, mix olive oil, harissa paste, salt and pepper. Add the florets and mix well, ensure the florets are well coated.
- Spread the seasoned cauliflower florets in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and golden brown, tossing halfway through for even roasting.
Tips
- Customize the Heat: If you prefer a milder dish, you can reduce the amount of harissa or add a little bit of yogurt to the sauce.
- Add Extra Texture: For a crunchy finish, sprinkle some toasted nuts (like almonds or pine nuts) over the top before serving.
Enjoy this spicy and savory roasted cauliflower as a side dish or a main for a light meal!