Harissa Roasted Cauliflower with Dates & Pine Nuts

Harissa Cauliflower with Dates & Pine Nuts

This recipe is from the Foraged Dish archives. It’s a favorite this time of year, and the photos were old (and embarrassing! 😛). I made it for dinner recently and took the opportunity to reshoot, and write simpler directions. Recipe is the same!

Cauliflower: under-the-radar fall veggie (squash gets all the glory this time of year), but versatile, well-loved, and absolutely delicious. In this dish, the cauliflower gets tossed in harissa for a touch of heat, and then mixes with rich dates and pine nuts. Lemon zest and parsley brings brightness. A great side dish for a fall dinner party.

Harissa Cauliflower with Dates & Pine Nuts
Harissa Cauliflower with Dates & Pine Nuts

Harissa Roasted Cauliflower with Dates & Pine Nuts

Published August 23, 2016 by
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Serves: 4   |    Active Time: 30 active minutes



Ingredients:

  • 1 head cauliflower
  • 2 tablespoons Harissa paste
  • 2 tablespoons olive oil
  • Salt & Pepper
  • 1/4 cup pine nuts
  • 1/4 cup dates, pitted
  • Small handful parsley, flat leaf
  • Zest 1/2 lemon
  • 1 tablespoon rosemary

  • Directions:

    1. Preheat oven to 450°F. In a medium-sized bowl, whisk Harissa paste with olive oil. Cut cauliflower into bite-sized pieces. Place florets in bowl, and toss in Harissa mixture. Spread out on sheet pan, and sprinkle with salt and pepper. Bake for 20 minutes, until crisp on edges and tender. Set aside.
    2. Meanwhile, toast pine nuts in a small skillet over low heat until golden. Watch them closely to avoid burning.
    3. Roughly chop dates, and mince parsley and rosemary.
    4. When cauliflower is ready, transfer it to a serving bowl. Add additional salt or pepper to taste. Zest half a lemon over the cauliflower.
    5. Sprinkle dates, pine nuts, parsley, and rosemary over cauliflower and serve.

    Comment

    Easy, One Pan Paleo Ground Beef Korma

    Easy, One Pan Paleo Ground Beef Korma

    This is an older recipe from Foraged Dish that has been a long-time reader favorite, and a favorite of mine. I’m republishing it with some updates, including a how-to video that really highlights how easy it is to make this dish! 

    The Whole Foods Market in Boulder is extra large, partly because of an expansive prepared foods / hot bar / salad bar section. It’s buzzing with people at lunch time, and the parking lot is a mess! That’s where I first discovered ground beef korma — the hot bar, back in 2015. Whole Foods still has ground beef korma on it’s hot bar sometimes. Theirs is studded with peas but otherwise is super simple. That’s the beauty of this dish: simplicity! 

    I love curries, which is probably why, over the last three years this recipe has become a regular in our rotation. It’s by no means a traditional dish, but it is a 20-minute wonder, something you can make on the busiest of evenings. I’ve even made it camping, while in Ten Sleep, WY. 

    When I followed the Paleo to a T, I served this over cauliflower rice, but these days I serve it with regular rice. Take your pick — both are delicious. I do almost always use 85% beef, as it’s way juicier. If you do use 95% beef, you might add a touch more coconut milk than what the recipe calls for! 

    Easy, One Pan Paleo Ground Beef Korma

    If the video player does not appear below, you can watch it here.

    In India, I was taught the saying: “No hurry, no worry, no chicken curry.” It’s meant as an ironic statement there — because everyone is moving at their own pace — but also, there’s a lot of curry. In this case, the curry comes together fast so you don’t have to hurry or worry! :)

    Easy, One Pan Paleo Ground Beef Korma

    Published February 12, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1 pound ground beef (85/15 recommended)
  • 1 teaspoon coconut oil
  • 1/2 yellow onion, diced
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 1 medium-sized jalapeño or serrano, minced (if you are sensitive to spicy foods, cut out and discard the seeds, then wash your hands and knife thoroughly)
  • 1 sixteen-ounce can of crushed tomatoes
  • 1/2 cup full fat canned coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne (optional--adds spice)
  • Dash of salt & pepper
  • To serve: rice or cauliflower rice
  • Garnish: Minced cilantro

  • Directions:

    1. Heat coconut oil in a 10 or 12 inch skillet over medium heat until oil glistens.
    2. Add onion, garlic, ginger and jalapeño to skillet and reduce heat to medium-low. Sauté until onions are translucent.
    3. Add beef, and use a wooden spatula to break meat up into grounds. Cook until browned.
    4. Add tomatoes, coconut milk, curry powder, turmeric, cayenne, and a dash each of salt & pepper. Stir, and bring to a simmer for 5 minutes.
    5. Serve hot over rice or cauliflower rice, and garnish with cilantro.

    12 Comments

    Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

    Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

    This stew, heavy with red lentils, cauliflower, sweet potatoes, chickpeas, and coconut milk, may seem like a bit of an "everything but the kitchen sink" type of recipe, and you wouldn't be wrong if you guessed that. One cold evening last winter, I pranced around the kitchen adding this and that to the Instant Pot, letting the ingredients lead the way. It's almost by accident that this stew is what it is, but ever since it's become a favorite at our table. 

    I am a big fan of Indian Daal, but sometimes wish it had a bit more to it. Extra veggies, or something to chew on. That desire is what lead me to this soup in the first place, I think, which is why I know you'll love it: it's the same spicy, savory flavor of Indian Daal, but with a new age twist incorporating cauliflower, sweet potato, and chickpeas. 

    Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato
    Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

    Cauliflower & sweet potatoes go with coconut curry like they were made for it. Their starchiness and subtle sweetness are the perfect backdrop for ginger, garlic, and brown mustard seeds. A splash of lime brightens everything. And chickpeas--far and away my favorite legume- make this soup feel more substantial than a regular lentil soup. 

    Soak your lentils throughout the day (or even overnight) to make them easier to digest. This has the added benefit of making them cook faster too. After just a few minutes in an electric pressure cooker, the lentils are creamy and soft. 

    P.S., Snow is falling slowly out our window right now. It's barely snowed here this year, despite it already being January, so it feels like a treat. We're going to need a cozy stew to warm us up this evening! This stew is just the thing to bring spoonfuls of cozy to your guests. 💛

    Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

    For a legume-free recipe inspired by these same flavors, try my Butternut Squash Coconut Curry (it's Paleo-friendly and vegetarian/vegan). 

    Favorite Curried Red Lentil & Chickpea Stew with Cauliflower & Sweet Potato

    Published January 30, 2018 by
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    Serves: 8   |    Total Time: 15 active minutes



    Ingredients:

    • 2 cup dry red lentils
    • 1 teaspoon coconut oil 
    • 1 tablespoon minced ginger
    • 1 tablespoon minced garlic
    • 1 medium onion, diced
    • 3-4 cups cauliflower florets
    • 1 green chile pepper, minced (serrano or jalapeño— serrano is the more mild option)
    • 2 cups diced sweet potatoes 
    • 1 14-ounce can chickpeas, strained 
    • 1 14-ounce can full-fat coconut milk
    • 1 14-ounce can diced tomatoes
    • 1 tablespoon ground curry powder
    • 1 teaspoon ground cumin
    • 1-1/2 teaspoon whole black mustard seeds 
    • 1/2 teaspoon ground turmeric 
    • 1/4 teaspoon each salt & ground black pepper, or to taste
    • 3-4 cups vegetable broth 
    • Garnish: lime wedges & minced cilantro 

    Directions:

    1. In the morning, place lentils in a soup pot and cover with water. Place a lid on the pot, and allow lentils to soak for 8-12 hours. Once ready to cook soup, pour lentils through a strainer, discarding the water. Set lentils aside for later use.
    2. Turn Instant Pot (affiliate link!) to “Sauté” setting and heat coconut oil until it glistens. Add minced ginger, garlic, and diced onion to pot, and sauté until fragrant.
    3. Add cauliflower, green chile, diced sweet potatoes, lentils, chickpeas, coconut milk, canned tomatoes, curry powder, cumin, mustard seeds, turmeric, salt & pepper to the pot and stir. Pour in enough broth to cover all the ingredients easily (there should be a about 1 inch of liquid over the top of the lentils), and then secure lid on Instant Pot. Turn to “Bean/Chili” setting, and set timer for 5 minutes with the vent in the sealed position.
    4. When timer goes off, release pressure and stir stew. Ladle into serving bowls and sprinkle with minced cilantro and a lime wedge.

    Want to get more recipes like this? Sign up for the Foraged Dish email newsletter. I'll send you a free printable of my favorite Grain-Free Banana Bread recipe. 

    16 Comments