Jan 16, 201708:00 AMStyle Girls

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By Staff

Meatless Monday

Meatless Monday

Harissa is a chili pepper based condiment that’s a bit of a cousin to sriracha. My first taste of harissa was served with falafel at an Israeli restaurant. It was a green sauce with oil, spices, herbs and green peppers and looked more like a chimichurri. You may find harissa in Middle Eastern to North African recipes.

Harissa can be used in marinades, sauces, soups or for roasted vegetables.  It’s becoming easier to find at the grocery store. I know Zest!, in Lititz, carries this spicy condiment. You could stop by Saife’s Middle Eastern Food stand, at Lancaster Central Market, and ask Omar for a bottle of harissa, too. 

Because we don’t want tired out, over-steamed and boring cauliflower in our lives this winter maybe you could give this recipe a try. 


Harissa Roasted Cauliflower

Recipe by Phoebe Canakis

Yields 4 to 6 servings

We’ll start with one scoop of harissa. Add more, before serving. depending on how much heat you prefer. I served with a tahini sauce but you don’t need to. The sauce works as a salad dressing or dip too!

I use raw cashews but if you find roasted are easier to find, just add them in step two.



1 head of cauliflower, cut into bite-size florets (about 6 cups)
2 tablespoons olive oil1 tablespoon harissa
1/4 teaspoon salt
1/3 cup raw cashews
1/4 teaspoon minced garlic
1/4 cup raisins (optional)
1/3 cup crumbled feta cheese
2 tablespoons chopped cilantro
Lemon wedge



1. Toss the cauliflower with the olive oil, harissa, salt, and cashews. Roast in a 400ºF oven for 20 minutes. 
2. In a serving bowl toss the warm cauliflower with the garlic, raisins. Just before serving garnish with feta, cilantro and fresh lemon juice.


Tahini Sauce

1/4 cup water
1/4 teaspoon minced garlic
2 teaspoons lemon juice
1/2 cup tahini 
1 teaspoon sweetener
1/4 teaspoon soy sauce


1. Stir to combine. Keep refrigerated.