Ingredients
2 heads of cauliflower - cut into medium sized florets
1 jar Harissa - Tunisian sweet peppers
2 lg onions sliced
2 tbsp. coarse sea salt
1 cup olive oil
1 cup pitted Kalamata olives
2 tsp. garlic powder
¼ cup sherry ½ cup toasted pine nuts
Preparation
Preheat Oven 425. Total cooking time is one hour.
Cut cauliflower into floret pieces. Mix 3/4 c olive oil, 1 tsp salt , garlic powder. Roast approx. 15 minutes .
Meanwhile, caramelize onions, 1 tbsp. coarse sea salt, 1/4 cup olive oil, 1 tsp. garlic powder for approx. 10 minutes over medium heat. When well browned, add ¼ cup of sherry wine and saute over medium high heat for approx. 3 minutes longer. Add onions and cherry tomatoes to cauliflower that has been in the oven for 15 minutes. Continue roasting cauliflower for additional 45 minutes.
Add Harissa and olives to cauliflower. Then add the pine nuts. Let sit for at least 15 minutes allowing he flavors to absorb into the cauliflower.
It is better the second day. You’re family will love it.
***Harissa at Fairway in canned olive and pepper section of store.
