Serves 4 to 6 depending on size of cauliflower
Harissa is a very hot Moroccan/North African chili pepper paste available in tubes or jars in many markets and specialty food stores. If Harissa is not available, you may make it at home (method below). Serve the cauliflower hot or cold. You may change the vegetable for Harissa dressing to match the seasons. Try the dressing on carrots, turnips, zucchini, potatoes, or sweet potatoes.
1/4 cup lime juice
1 to 2 teaspoons Harissa, or to taste
1/2 teaspoon sea salt (or try with Didi Davis Food Caraway Salt)
1/2 teaspoon Hungarian paprika
1/2 cup best quality olive oil
1 head cauliflower
Freshly ground black pepper, optional
Place the lime juice, Harissa, sea salt, and paprika in a small bowl. Whisk together and slowly pour in the olive oil, continuing to whisk until well mixed. Set the dressing aside.
Wash and cut the cauliflower into florets. Place florets in a steamer basket and steam over boiling water until tender, but still crisp. Sprinkle with sea salt and black pepper, if desired.
Whisk the dressing and taste for salt and spiciness. Add more Harissa if you prefer a spicier sauce. Pour dressing over the cauliflower and toss gently. Use 2 wooden spoons or rubber spatulas for tossing. Enjoy!
To make Harissa, remove stems and seeds from dried red chile peppers. Put in a bowl, cover with boiling water, and soak until softened, about 20 minutes. Drain peppers and put in a blender or mortar and pestle. Add some garlic, ground caraway seeds, ground cumin seeds, ground coriander seeds, sea salt, and some olive oil. Blend to make a paste/puree, adding more olive oil if needed.
© 2011 Salt Traders