Moroccan Roasted Cauliflower
4 cauliflower steaks
1 pint grape tomatoes
1 can chickpeas (garbanzo), drained and rinsed
3-4 Tbsp harissa
1/4 cup DLM Extra-Virgin Olive Oil
Salt and pepper to taste
(1) 8-oz container Tzatziki sauce
Stonefire Naan Authentic Flatbread
Preheat the oven to 450ºF. On a large sheet pan, place the cauliflower steaks, tomatoes, and chickpeas. In a small bowl, whisk together the olive oil and harissa. Pour over veggies and mix well, coating the veggies with the mixture. Season to taste with salt and pepper. Roast the veggies 25-35 minutes or until golden brown and cooked to your liking.
Make the sauce by stirring an additional 1-2 Tbsp harissa, to taste, and 1 Tbsp olive oil into the tzatziki sauce. Serve cauliflower steaks with sauce and naan.
PAIRS WELL WITH:
- M. Chapoutier Belleruche Côtes-du-Rhône Rouge
Winemaker extraordinaire Michel Chapoutier makes all of his wines to be exceptional wine values, regardless of the price! A wine made with 100% Grenache, it is full of ripe black fruits, cherry cola tones, and robust yet supple tannins.