This is definitely my new "Fav" you have to try this one!
I love this dish, it's so colorful, deep orange, golds, purples it reminds of a sunset.
I love to go out of my cooking box and try new spices and herbs. This time it is harissa. Harissa is a delicious chile pepper paste in North African and Middle Eastern homes.
This recipe varies from home to home region to region like tomato sauce some put onions some do not.
Harissa takes time and love to prepare and a little goes a long way ...
My recipes marry the spicy harissa with the creamy avocado, the tang of tahini and to top it off the orange flavored dressing drizzled on top.
Ingredients
2 tablespoons harissa paste with 2 tablespoons water
1 medium cauliflower separate florets
2 red onions cut into wedges
4 carrots shaved into bands
4 avocados pitted peeled and cut into small pieces
pinch of sea salt
1/4 cup golden raisins
3/4 cup toasted almonds
Dressing
juice and zest of 1 orange
1 garlic clove smashed and chopped
pinch sea salt
1/4 cup tahini
2 tablespoons maple syrup or raw honey
2 tablespoon EVOO
Directions
Preheat oven 400' and line baking sheet with parchment paper.
Blend the dressing ingredients into a smooth creamy sauce adding water a little at a time until it is your desired consistency. I prefer a creamy vinaigrette consistency. Store in fridge until ready to use.
Arrange cauliflower on lined baking sheet. Mix the olive oil with the harissa and pour over cauliflower, make sure it's all coated. Sprinkle with sea salt and roast with red onion wedges for 35-40 minutes. After 20 minutes toss cauliflower and onion wedges to help cooking process. Once tender remove from oven.
In a large bowl toss cauliflower red onion, carrot, avocado, raisins, and almonds. Top with sesame seeds and mint leaves and drizzle a little dressing and serve the rest on the side of course with LOVE...
