Spicy Cauliflower with Sultanas (Golden Raisins)

Harissa is available in the international aisle, under Morocco.  It is a very spicy red pepper paste. And turns plain cauliflower into an exciting side dish.

I added golden raisins to the original recipe to compensate for the heat of the harissa.  It also had carrots, but we prefer just cauliflower.

Next time I make it I think I will add some grated lemon zest along with the almonds and mint.  

Spicy Cauliflower with Sultanas (Golden Raisins)
(adapted from Fine Cooking, Erica Clark, Dec 2016)

Small head of cauliflower, washed, stem removed, cut into evenly sized chunks
1-2 T. harissa paste (add 1 T. then add more if needed)
1 T. olive oil
Salt and pepper.
1/4 cup sultanas (golden raisins)
2 T. toasted silvered almonds (optional)
Fresh mint, chopped (optional)

Preheat the oven to 400 degrees.

In a large bowl, add the cauliflower, and the harissa paste, the olive oil, then toss until all of the cauliflower is evenly coated.  Take your time, it is important that the harissa be evenly distributed.

Generously season with salt and pepper and toss again.  It is important to add the salt.

On a large, rimmed baking sheet, spread out the cauliflower into one even layer.

Roast in a 400 degree oven for 20 minutes, then stir the cauliflower, and sprinkle the raisins on top, evenly distributing them.

Continue to roast until well browned, another 10 minutes or so.  They usually take 30 minutes in total.

Place them in a serving bowl, and top with some toasted slivered almonds, and some fresh mint. (Optional, but they are a nice addition.)

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