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
Instructions1. 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.