1. Roasted Cauliflower: Preheat oven to 425 degrees. 2. Place the cauliflower on a rimmed baking sheet and drizzle with olive oil. Mix well, then shake the pan to evenly distribute cauliflower in one single layer. Season with salt and cumin seeds. 3. Roast, shaking pan after about 10 minutes. Continue roasting until tender and browned around the edges, 15 to 20 minutes, depending on the size of cauliflower pieces. 4. Remove from oven and transfer to a serving dish. Garnish with herbs. Serve with Harissa Dipping Sauce. 5. Harissa Dipping Sauce: Combine ingredients. Cover and refrigerate for at least an hour before serving. Taste and add more harissa if you want the dip spicier. I used the entire recipe yield of harissa which was about 4 tablespoons total stirred into 1/2 cup of the yogurt and mayonnaise. ---------------------------------------------------------------------------
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