So long and goodbye to boring cauliflower. Bring on the spiciness of harissa, a Mediterranean hot chile pepper paste that is so flavorful I’m quickly finding myself using on just about everything.
Preheat your oven to 375 F. You can also roast the cauliflower on a grill over indirect heat.
Bring a large pot of water to a boil.
Remove any leaves from the bottom of the head of cauliflower but do not remove the stem.
Lower the head into the boiling water and return to a boil and boil for 4 minutes.
Remove and let cool.
Rub harissa paste over the cauliflower. No need to be shy.
Transfer the cauliflower to a sheet pan and place in the oven for 20-30 minutes until softened. I used a small sharp knife to test for doneness by poking the stem.