Name: Moroccan Harissa Roast Cauliflower
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Cuisine: african
Ingredients: 5 dried New Mexico chiles (about 1 ounce); 4 dried guajillo chiles (about 1 ounce); 2 cups boiling water; 1/4 teaspoon whole coriander seeds; 1/4 teaspoon whole cumin seeds; 2 tablespoons vegetable oil, plus more for roasting; 3 cloves garlic, roughly chopped; Juice of 1/2 lemon (about 1 tablespoon); Kosher salt and freshly ground pepper; 1 large head cauliflower, cut into 2-inch florets (about 8 cups); 1/4 cup lightly packed fresh cilantro leaves

Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.

Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.

Preheat the oven to 450 degrees F.

In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.

Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.

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Moroccan Harissa Roast Cauliflower

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