Thursday, November 4, 2010

Operation Use Harissa, Phase Three: Roasted Cauliflower with Pistachios, Harissa, and Thyme

Poor cauliflower.  I always forget you because I (somewhat unfairly) associate your lack of color with a lack of nutrients.  But roasted, boiled, baked, steamed, or fried, you can be quite lovely.

This was yet another project to use up my harissa, and it was much better than the previous one.  The texture of roasted cauliflower is really good: chewy, crunchy, and a tiny bit crispy.  This was better fresh than as leftovers, though.

Roasted Cauliflower with Pistachios, Harissa, and Thyme
(adapted from Food and Love)

1/4 cup shelled pistachios
1 head of cauliflower, cut into large but bite-sized florets
1-1 1/12 TB olive oil
1 TB dried thyme
1 TB harissa
sea salt, to taste
parsley, chopped

1. Preheat oven to 400*.  Toast pistachios separately and set aside.
2. Toss cauliflower with remaining ingredients (excluding parsley).  Spread out on a baking sheet that's large enough to allow for it all to be one layer.
3. Bake for about 30-35 minutes, stirring occasionally, until cauliflower gets browned and roasty.  It's actually rather hard to burn it.
4. Remove from oven, toss with pistachios and parsley, and serve hot.  Serves about 3.

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