1 head cauliflower, cut into small florets

1 tablespoon, plus more if desired, Harissa – see kitchen note

1 tablespoon olive oil

kosher salt, as desired

Method:

1.   Preheat oven to 425ºF.

2.   In a large bowl, combine cauliflower, harissa, olive oil and salt. Using a wooden spoon or spatula, toss to combine. Note: if tossing with your hands, quickly wash your hands following so they don’t sting or stain.

3.   On a baking sheet lined with parchment paper, transfer cauliflower mixture ensuring florets are in a single and even layer.

4.   Place in preheated 425ºF oven and allow to roast, while occasionally stirring, until golden brown in color, approximately 30 minutes.

5.   Remove from oven and serve while hot.

Kitchen Note: Harissa is a North African chili paste that includes a combination of peppers, garlic and other spices and herbs resulting in a mild heat that pairs perfectly with roasted veggies, like cauliflower in this case. Harissa is also excellent with roasted carrots served over Greek yogurt with a hint of lemon juice and cumin.