Harissa Roasted Cauliflower Salad

Ingredients:

2 Tbl New York Shuk harissa paste, plus extra for serving

3 Tbl Roasted Garlic Extra Virgin Olive Oil

1 cauliflower, cut into florets

1 tsp Shawarma Seasoning

½ tsp salt

3 Tbl orange Juice

½ cup Greek yogurt

1 Tbl local honey

2 Tbl pomegranate molasses

2 tsp Red Wine Vinegar

¼ cup Pickled Onion, recipe follows

¼ cup finely chopped parsley leaves

Kosher Salt

Directions:

Preheat the oven to 400°. In a small bowl, mix the harissa paste, roasted garlic extra virgin olive oil and mix together. On a sheet pan lined with parchment, add the cauliflower, season with shawarma seasoning and salt and toss to combine. Add 3 Tbl of the Harissa mixture toss together and roast for 30-35 minutes until charred and tender.

Add the orange juice into the mixing bowl with the remaining harissa oil mixture. Mix well and save.

When the cauliflower is done, pour the orange juice-harissa oil mixture over the hot cauliflower so it drinks up all the flavor and set aside.

In a small bowl add the pomegranate molasses and red wine vinegar together and mix well.

To serve, spread the yogurt onto the bottom of a dish, drizzle honey all over the yogurt. Add the extra harissa paste in small dollops over yogurt and swirl into the yogurt. Top with the cooked cauliflower, scatter over the pickled onions. Drizzle the Pomegranate mixture all over the top and add parsley. Serve.

 Pickled Onions

Ingredients:

½ red onion, thinly sliced

¼ tsp salt

¼ tsp sugar

¼ cup apple cider vinegar

Directions:

Put the onions into a bowl and add the vinegar, salt and sugar. Mix well and leave to macerate, tossing every few minutes, for about 10 minutes until pink in color and mellow in flavor.