So, you made harissa, that beautifully-spiced sauce that’s sweet, smoky, and packs a nice heat. What next? Mix it into everything! Mix it into hummus or stir a dollop into soup.
Or here, mix it with yogurt and tahini to make a creamy, tangy sauce to drizzle over roasted vegetables, like cauliflower, which is one of those veggies that goes from dull to delicious with a turn in a hot oven. This recipe is infinitely variable -- it’s just a start to all the wonderful things you can make with harissa.
This recipe is great for variations! Mix things like chopped green olives, toasted pine nuts or almonds, capers, and/or the chopped rind of half a preserved lemon into the cauliflower before drizzling the sauce over it. You can use the sauce on any of your favorite roasted vegetables -- broccoli, brussels sprouts, butternut squash, even potatoes! The sauce also works nicely as a dip for raw vegetables -- just omit the water to give it a thicker texture.