My Mother-in-Law roasted some cauliflower with some garlic and parmesan cheese the last time we visited, and that inspired me to get back to experimenting with Roasted Cauliflower Wedges. For this particular iteration, we decided to make them a little spicy, so we broke out some Harissa, which is a North African (think Tunisia) chili paste.
The end result was a spicy and richfly flavoured cauliflower that was soft to chew but still had some body to it. We then served our cauliflower over a bed of seasoned red lentils and alongside some sauteed peppers, onions, and tomatoes from our garden. Then, to top it all off, we chopped up some parsley to sprinkle over our dish.
Time: 60 Minutes
Ingredients:
- Cauliflower
- Olive Oil
- Harissa
Method:
- Preheat your oven to 350 degrees F.
- Cut your cauliflower in half, and remove any leaves attached to the bottom.
- Cut each half in half again to leave you with quarters.
- Carefully slice each quarter in half again, making sure that the “core” of the cauliflower remains in tact so your wedges stay together.
- Spread a little olive oil on the bottom of a baking sheet, and arrange your cauliflower wedges on the sheet.
- Drizzle more olive oil over your cauliflower.
- Place a dollop of harissa on top of each cauliflower wedge, and then use your hands to spread the harissa evenly on your wedges.
- Roast for 40-45 minutes.
- Plate, devour, and enjoy!
