Make a baked side dish of baked to taste and appearance cauliflower. Amazing oriental taste gives her Moroccan Harissa. This paste is not difficult to cook yourself from a mixture of dried peppers, coriander, zira, garlic and vegetable oil. In addition to cauliflower, it can also be use in cooking other dishes, and just for serving the table as a sauce. Bundle cabbage inflorescences in a harissa and bake in the oven. Serve spicy cabbage on garnish with meat dishes or dip in sauce. Nutritional value of one servings: (total 6) Calories one 10, total fat 6 g., saturated fat g., proteins 4 g, carbohydrates 14 g, fiber g, cholesterol mg., sodium мг., сахар г. 
Time: 1hour. 25 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large head of cauliflower, cut into 2.5 inflorescences see (about 8 tbsp.)
- 5 dried New Mexico chili peppers (approx. 30 gr.)
- 4 dried guajillo peppers (approx. 30 gr.)
- 2 tbsp. boiling water
- 1/4 tsp whole coriander seeds
- 1/4 tsp zira seed
- 2 tbsp. l vegetable oil
- 3 cloves of garlic, coarsely chopped
- Juice of half a lemon (about 1 tbsp. L.)
- 1/4 Art. cilantro leaves
Recipes with similar ingredients: cauliflower, guajillo pepper, coriander, cumin, lemon juice, harissa sauce, cilantro
Recipe preparation:
- Open the pods of dried peppers and discard the seeds and stalks (seeds can be left if you prefer a burning harissa). Tear the pods into large pieces and place in a medium bowl size. Pour 2 tbsp. boiling water and leave for 20 minutes to peppers softened.
- Pour coriander and cumin seeds into a small frying pan and fry by turning the pan over medium heat until the flavor goes and the seeds will not fry, 2-3 minutes.
- Put the spices in a blender and add vegetable oil, garlic, lemon juice and 2 tsp. coarse salt, then grind everything to a uniform consistency. With tongs put peppers in a blender along with 0.5 tbsp. fluid in which they soaked (pour the rest) and grind until smooth consistency, about 2 minutes. Sprinkle the black pepper over the harissa.
- Preheat the oven to 230 ° C.
- In a large bowl, mix cauliflower with 3/4 tbsp. Harissa to evenly paste over each inflorescence. Distribute cabbage on a baking sheet with sides and sprinkle additionally vegetable oil. Bake by mixing in the middle of baking, until cauliflower is tender and the harissa begins caramelize, about 40 minutes.
- Transfer the cauliflower to a serving dish and sprinkle cilantro. Serve with the remaining 1/4 tbsp. Harisses for dipping.
