1 head Cauliflower (medium,
cut into florets)
1/4 cup Harissa
1/4 tsp Sea Salt
1 tbsp Fresh Dill
Preheat the oven to 420ºF (215ºC) and line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower with harissa and salt.
Transfer to the baking sheet. Bake for 15 minutes, remove, flip, and bake for ten minutes more.
Divide evenly between bowl, top with dill, and enjoy!
One serving is about 1 1/2 cups.
Refrigerate in an airtight container for up to three days.
Add lemon juice.
Omit or use parsley or cilantro instead.