Thanksgiving, Christmas and everyday side dish for everyone…Vegetarians and Gluten Free guests will love.
This will soon become a favorite side dish the family will love & beg you to make again. There will not be any leftovers. The Harissa will become a favorite flavor for your future inspirational recipes.
2 heads of cauliflower – cut into medium sized florets
1 jar Harissa – Tunisian sweet peppers
2 lg onions sliced
2 tbsp. coarse sea salt
1 cup olive oil
1 cup pitted Kalamata olives
2 tsp. garlic powder
¼ cup sherry
½ cup toasted pine nuts
Preheat Oven 425. Total cooking time is one hour.
Cut cauliflower into floret pieces. Mix 3/4 c olive oil, 1 tsp salt , garlic powder. Roast approx. 15 minutes .
Meanwhile, caramelize? onions, 1 tbsp. coarse sea salt, ?1/4 cup olive oil, 1 tsp. garlic powder for approx. 10 minutes over medium heat. When well browned, add ¼ cup of sherry wine and ?saute over medium high heat for approx. 3 minutes longer. Add onions and cherry tomatoes to cauliflower that has been in the oven for 15 minutes. Continue roasting cauliflower for additional 45 minutes.
Add Harissa and olives to cauliflower. Then add the pine nuts. Let sit for at least 15 minutes allowing he flavors to absorb into the cauliflower. It is better the second day. You’re family will love it.
***Harissa at Fairway in canned olive and pepper section of store.