70 minutes
A flavorful and aromatic dish with cauliflower cooked in a rich tomato and harissa sauce, garnished with cilantro and lemon.
cups
Large Onion, diced
each
Bell Pepper, diced
each
Garlic Clove, thinly sliced
each
cups
Cauliflower Florets
0 oz
Cilantro, roughly chopped
0 bunches
Harissa
cups
to taste
Lemon, squeezed
each
1. Sauté Vegetables
Pour olive oil into a large skillet set over medium-low heat. Add the diced onion, red bell pepper, and thinly sliced garlic cloves. Sauté gently for about 30 minutes until the onion becomes really soft.
2. Add Remaining Ingredients
Stir in the crushed tomatoes, cauliflower florets, half of the roughly chopped cilantro, and the harissa. Season with salt to taste, cover the skillet, and let it cook for approximately 30 more minutes over medium-low heat.
3. Garnish and Serve
Garnish the Cauliflower Chraime with the remaining cilantro and a squeeze of lemon before serving warm.
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