Thursday, May 2, 2013

Grilled Cauliflower with Harissa

This harissa packs a whole lot of flavor and is awesome served alongside grilled chicken that has been marinated in Greek yogurt, garlic, ground cumin and lemon juice, but is equally delicious served on top of grilled cauliflower or pretty much any grilled vegetable for that matter.


1 roasted red pepper, seeds removed and roughly chopped
1 (14-ounce) can tomato puree
3 cups cold water
1 1/2 tablespoons ground cumin
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1/2-1 teaspoon red pepper flakes
1/2 tablespoon sweet paprika
1/2 tablespoon smoked paprika
1/4 cup brown sugar
1/4 cup white wine vinegar
15 cloves garlic, coarsely chopped
6 tablespoons coarsely chopped flat-leaf parsley
6 tablespoons coarsely chopped cilantro
6 tablespoons extra-virgin olive oil

Put all of the ingredients except for the olive oil in a large saucepan.  Stir to combine.  Place the pan over medium-high heat and bring to a low simmer for 1-1 1/2 hours, stirring occasionally and adjusting the heat when necessary, until the mixture has thickened and reduced to 2 1/4 cups.  Once mixture has reduced, transfer to a blender, turn blender on, and slowly drizzle in the olive oil.  Blend until smooth.  Store in the refrigerator in an airtight jar, with a film of the olive oil on top, for up to three months. 

Grilled Cauliflower

1 large head cauliflower
Olive oil
Salt and freshly ground black pepper 

Preheat grill.

Wash and dry cauliflower.  Place on a cutting board, stem side down, and slice vertically, top to bottom, into 1/4-inch slices. Drizzle olive oil over cauliflower steaks and season with salt and pepper.  Carefully place the cauliflower on hot grill and turn heat to medium high.  Cook cauliflower until both sides of cauliflower have nice dark grill marks.  Remove from grill and serve with harissa and chopped cilantro.  

Recipe slightly adapted from Not Without Salt

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