Harissa Carrots And Cauliflower Recipes

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MOROCCAN HARISSA ROAST CAULIFLOWER



Moroccan Harissa Roast Cauliflower image

Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect vegetarian option for your next celebration.

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

HARISSA ROASTED CARROTS & CAULIFLOWER



Harissa Roasted Carrots & Cauliflower image

Provided by Jackie Aanonsen

Categories     Appetizers, Vegetables

Time 50m

Number Of Ingredients 7

5 long carrots
1 cauliflower
5 tbsp Mina harissa
2 strands of chives
2 tbsp olive oil
1 tsp salt
1 tsp pepper

Steps:

  • Preheat oven to 400 degrees.
  • Peel the carrots but keep the tops.
  • Cut the cauliflower into small bunches.
  • In a roasting pan, drizzle olive oil on carrots & cauliflower, making sure that the veggies are evenly coated.
  • Add salt & pepper to the carrots & cauliflower.
  • Roast the carrots & cauliflower for 30 minutes, and remove from oven.
  • Brush the veggies with harissa sauce, and place back in oven for 10 more minutes.
  • Chop up the chives.
  • Plate the carrots & cauliflower, and garnish with chopped chives.

SHEET-PAN HARISSA CHICKEN WITH CARROTS AND CAULIFLOWER



Sheet-Pan Harissa Chicken with Carrots and Cauliflower image

Sheet Pan Harissa Chicken! If you're not familiar with harissa, it's a blend of chiles, spices, garlic, and olive oil. It livens up simple chicken and veggies in this sheet-pan dinner!

Provided by Sheryl Julian

Categories     Dinner     1-Pot     Sheet Pan Dinner

Time 1h45m

Yield 6

Number Of Ingredients 13

1/4 cup harissa paste (See Recipe Note if using harissa powder)
2 to 4 tablespoons olive oil, divided
1 teaspoon ground coriander
1 teaspoon ground cumin
8 bone-in chicken pieces (about 2 1/2 pounds), thighs, legs, breasts, or a mix
1 medium head cauliflower
1 large sweet onion
4 medium carrots
1 lemon, very thinly sliced
1 teaspoon salt, divided
1/2 cup water
2 tablespoons fresh cilantro, chopped
Cooked rice or pasta (thin spaghetti works well) to serve

Steps:

  • Prep the vegetables: Remove the green leaves from the cauliflower but do not core it. Cut the cauliflower into florets and stalks, and transfer them to a large rimmed baking sheet. Peel and cut the carrots into 2-inch pieces. Cut the thinner pieces half down the length; cut the larger, thicker pieces into quarters. Peel and cut the onion in half and slice 1/4-inch thick.

Nutrition Facts : Calories 549 kcal, Carbohydrate 30 g, Cholesterol 221 mg, Fiber 9 g, Protein 54 g, SaturatedFat 6 g, Sodium 721 mg, Sugar 12 g, Fat 25 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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