Issue 08



Recipe by The Communal TablePhotography by Celeste NocheFood Styling by Jenni Grishman

This is one of those recipes discovered in the vivacious atmosphere of a night out. The moment a similar dish was placed in front of me, I started scheming. In the privacy of my kitchen the next day, I tinkered and voilà! A new family favorite was born. If you’d like to make your own harissa, try our recipe here.


Preheat oven to 400°F.

Cut the head of cauliflower into small florets. Tumble into a medium sized bowl with the whole sage leaves, olive oil, 1 tablespoon of harissa, and salt & pepper to taste (careful with the salt because there are a lot of salty elements in the finished dish). Toss around until everything is well coated. Place on a half sheet pan and roast in the middle rack of the oven for 25 minutes.

Remove from the oven and place cauliflower and sage in a bowl. Add the remaining harissa and toss around until every crevice is coated. Top with a scattering of olives & almonds. Savor with delight and gratitude.

Harissa Recipes: Inspiration for this North African Blend - Zest & Zing

[…] Though it may not be a traditional way to use this spice blend, give your vegetables an unexpected kick with the flavour combination of Brussels Sprouts Roasted in a Peanut Harissa Sauce. Or liven up a typical side dish of mayonnaise-based potato salad by trying out this healthier and spicier Lemony Harissa Potato Salad. And speaking of potatoes, who would’ve thought to add harissa to roasted sweet potatoes?! Or try a variation of that with Harissa and Maple Roasted Carrots or even cauliflower. […]


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