Early Spring Salad of Cauliflower and Harissa
A terrific taste of Tunisia to make at home
While local vegetables are still in short supply, this simple salad is a wonderful way to feature California cauliflower on these chilly Michigan days as we look to warmer weather.
To make the salad, simply steam or poach fresh cauliflower until it’s al dente—soft enough to be fork-tender, but not completely falling apart. Cool and break into bite-sized florets. Lightly salt the cauliflower (or if you poach it, salt the cooking water). Squeeze on a small bit of fresh lemon juice. Then add some yogurt, a bit of mayonnaise, and a generous amount of harissa, using more or less depending on your taste.
The harissa at our house—and throughout the ZCoB—comes from the Mahjoub family in Tunisia. It’s the kind of food that I have fallen in love with, a food that invited me into the history and culture of Tunisia, and into a new 20-plus-year friendship with Majid Mahjoub. It starts with chiles and tomatoes, all grown organically on the Mahjoub family farm near the Tunisian town of Tebourba. All are sun-dried (which enhances flavor and nutrition), and then blended with spices and the family’s organic extra virgin olive oil into a smooth, savory, spicy pepper spread. All of it is made with a deep connection to Tunisian history and culinary culture. I can imagine the collage coming together now with dry grains of couscous spread like sand across the map of the Southern Mediterranean.
Add some toasted chopped almonds or lightly toasted pine nuts, and mix well. Serve it on arugula or lettuce. Garnish with a little bit of freshly ground cumin or ground caraway seed. Great with German Challah toasted on the side (available Monday, Thursday, and Saturday after 5 pm at the Bakeshop and early the next morning at the Deli)!
Ship some Mahjoub magic
