Pomegranate Molasses and Harissa Glazed Whole Cauliflower

INGREDIENTS

1 small head of cauliflower, kept whole or cut into florets

1 teaspoon smoked paprika 

1 teaspoon garlic powder

1 teaspoon cumin

heaping ¼ teaspoon turmeric 

½ teaspoon fine grain sea salt

Black pepper

Red chili flakes

2-3 tablespoons olive oil

2 tablespoons pomegranate molasses (you can purchase it here)

1 teaspoon (or more) harissa

1 teaspoon maple syrup (optional)

Fresh dill and parsley for garnish (optional)

METHOD

1. Preheat oven, toaster oven, or air fryer to 425 degrees F.

2. Line a baking sheet with parchment paper (unless using an air fryer).

3. If you will be roasting your cauliflower whole, remove any leaves. Otherwise, chop into florets.

4. In a small bowl, combine smoked paprika, garlic powder, cumin, turmeric, salt, pepper, chili flakes, and olive oil. Whisk.

5. Brush the spice paste all over the cauliflower or toss onto the florets (with additional olive oil).

6. Roast for 20 minutes.

7. While the cauliflower roasts, combine pomegranate molasses with harissa, maple syrup, and a pinch of salt. Whisk.

8. Remove from oven/air fryer and brush pomegranate molasses glaze onto cauliflower.

9. Roast for another 10-15 minutes, or until cauliflower is golden and tender.

10. Remove from oven and serve with jeweled rice and herbs.