Honey Harissa Charred Cauliflower with Pistachio & Sofrito

This roasted harissa cauliflower is bold, vibrant, and a little unexpected - much like a great day spent exploring Salmon Arm. Sweet honey and smoky heat caramelize around the edges of the cauliflower, creating those irresistible charred bits, while the pistachios add crunch and the sofrito brings a fresh, herbaceous lift. It’s a dish that feels both comforting and adventurous, the kind of thing you’d want to share after a day by the lake or wandering local markets.

Ingredients

• 1 head cauliflower, cut into large florets

• 2 tbsp harissa paste (or blended chipotles)

• 3 tbsp honey

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• 2 tbsp olive oil

• Salt (to taste)

• 3 tbsp sofrito

• ¼ cup pistachios

Method

1. Preheat oven to 425°F. Bring a pot of water to a boil; prepare ice bath.

2. Blanch cauliflower 2–3 minutes, plunge into ice bath, dry completely.

3. Mix harissa, honey, olive oil, and spices into a thick marinade.

4. Toss cauliflower in marinade, spread on parchment-lined sheet.

5. Roast 20 minutes, flipping halfway, until lightly charred.

6. Plate, sprinkle with salt, top with pistachios and small dollops of sofrito.