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Recipe by Chaya Suri Leitner

Dijon Cauliflower with Harissa Techinah

Dijon Cauliflower with Harissa Techinah add or remove this to/from your favorites

This was a spur-of-the-moment recipe I came up with when I had a little extra Dijon mustard in the jar. I mixed it with the rest of the ingredients, roasted it, and it became an instant family favorite! Use it in a salad or as a side dish.

Ingredients

Main ingredients

  • 1/4 teaspoon black pepper

  • 1 cup prepared techinah

  • 2 tablespoons Ta’amti Harissa (or homemade)

Directions

Prepare the Cauliflower and Techinah

1.

Preheat oven to 450°F (230°C).

2.

Spread the cauliflower on a lined baking sheet. Mix the oil, Dijon mustard, garlic, salt, and pepper until combined. Pour the mixture over the cauliflower and toss to coat.

3.

Bake the cauliflower for 35–45 minutes or until crispy.

4.

While the cauliflower is baking, mix the techinah with harissa until well-incorporated. Serve the cauliflower warm or at room temperature with harissa techinah.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Dijon Cauliflower with Harissa Techinah

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