Harissa & Saffron Jeweled Cauliflower

Serves 4–6.

Mildly hot and beautifully floral, our Rose Harissa makes this quick and easy side shine!

 2 tablespoons Rose Harissa paste (recipe below)
2 tablespoons plus 1 teaspoon olive oil
1 head cauliflower, cut/broken into small florets
Large pinch (about 20 threads) of saffron, crushed
2 carrots, cut into thin matchsticks
½ medium onion, cut into thin crescents
½ cup barberries, rinsed
1 tablespoon butter 
½ cup roasted, salted pistachios, chopped
A few cilantro leaves to garnish (optional)
Salt, to taste

Preheat oven to 400º F. Oil a rimmed baking sheet or line it with foil; set aside.

In a small bowl, mix the Rose Harissa paste with 2 tablespoons of the olive oil. Crush the saffron to a powder, either with your fingers or in a mortar and pestle. 

Put the cauliflower florets into a large bowl, add the Rose Harissa paste, and use your hands to toss them together until the florets are coated in harissa. Sprinkle the saffron over the cauliflower and toss once or twice to mix it through. Spread the cauliflower on the baking tray and pop it into the oven for 10 minutes. 

Meantime, in a smaller bowl, toss the carrots and onions with the remaining teaspoon of oil and a pinch of salt. 

After the cauliflower has roasted for 10 minutes, pull the baking sheet out of the oven. Sprinkle the carrots and onions over the cauliflower and use a spatula turn the florets and mix in the carrots and onions. Roast for another 10 minutes.

Remove the baking sheet from the oven and let the vegetables cool. As they do, plump the barberries: add them along with the butter and 2 tablespoons of water to a skillet set over medium heat. Cook until the berries are hydrated and glossy and the excess water has evaporated.

Salt the vegetables, then sprinkle the berries over them and transfer to a serving platter. Top with the chopped pistachios and garnish with cilantro, if using.

Rose Harissa Paste

Put 2 tablespoons of dry Rose Harissa into a small skillet set over medium heat. Add 2 tablespoons of water and cook, stirring, for 3–4 minutes (the spices will sizzle and sputter a bit). Turn off the heat and whisk in ½ teaspoon white wine or cider vinegar and ½ teaspoon olive oil. (Covered tightly, the paste will for up to a month in the fridge.)