Harissa Cauliflower and Pomegranate Tofu

Several factors went into this dinner.  1) We recently have been eating too much meat! So it’s time to have a vegetarian dinner.  2) I was really excited to see that cauliflower was getting back to normal prices, but I’ve been looking at this large vegetable in my fridge all week.  3) Then there’s also the tofu that I got at Costco  in a bulk pack of 3 for one recipe.  The package told me I need to cook the other two in the next week.  I guess we’ll be eating more vegetarian food in the next week then…IMG_3770

The cauliflower is one of my attempts of a Najib’s Special knock-off.

I got the idea for the Pomegranate Tofu from:

Za’atar and Pomegranate Roasted Tofu

Pomegranate molasses are so amazing, but I need some help knowing how to bring out their awesomeness!  I modified it a bit to roast at the same temperature as the cauliflower. There’s a pretty good chance the tofu would look a bit less burned if hadn’t… I think it was worth it to have everything ready at the same time though!

IMG_3771Harissa Cauliflower


1 large head of cauliflower

1/4 cup olive oil

3 cloves garlic, smashed

3 green onions, chopped into 1/2″ pieces

1 tbsp harissa paste (you can use more, but I’m recovering from a previous harissa overload)

1/2 tbsp Maldon salt


Mix everything except the salt in a bowl.

Put on a baking sheet.

Roast at 425°F for an hour, flip the cauliflower every 15 minutes or so.

IMG_3772Pomegranate Tofu

adapted from http://petitworldcitizen.com/2013/11/26/zaatar-and-pomegranate-roasted-tofu/


1 pack of firm tofu (350 g)

1/4 cup olive oil

2 tbsp pomegranate molasses

4 cloves garlic, smashed

4 tbsp za’atar

1 tbsp sauce from Salted Preserved Lemons


Mix everything together in a cast iron pan

Roast at 425°F

for a half hour



Eat everything with harissa tahini and couscous! (I may have gotten too hungry to plate beautifully 🙂 )IMG_3774

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