Whole Roasted Harissa Cauliflower with Chermoula

Yield: 6-8 servings

Ingredients:

• 1 medium head cauliflower

• 2 tablespoons olive oil

• 2 tablespoons harissa (spicy or mild)

• 2 tablespoons honey

• 1 teaspoon garlic powder

• Pinch of salt

Chermoula

• 1 cup cilantro leaves

• 1 cup parsley

• 1 clove garlic

• ½ teaspoon paprika

• ½ teaspoon ground coriander

• 1 teaspoon cumin seeds

• Sprinkle of cayenne pepper

• ¼ cup fresh lemon juice

• ½ cup olive oil

Method:

Preheat the oven to 400°F.

Using a sharp knife, trim off the bottom of the cauliflower stem. Set the cauliflower head on a parchment lined sheet tray.

In a small bowl, stir together the olive oil, harissa, honey, garlic powder and salt. Brush the hariss sauce over the top and sides of the cauliflower head. Cover the cauliflower loosely with foil and bake for 40-50 minutes, or until mostly tender in the center.

Uncover the cauliflower and return the cauliflower to the oven, uncovered, and roast until golden brown, about 30 minutes longer. Serve with chermoula.

Chermoula: Place all ingredients in a blender or food processor. Process until the herbs are well blended and taste for seasoning.