harissa cauliflower, potatoes & arugula
Middle Eastern breakfast has become more popular worldwide in the last few years, from Turkish eggs to labneh with tomatoes and za’atar.
I’ve recently become a big fan of harissa, typically a paste made from red peppers, Baklouti peppers, garlic, cumin, and citrus. I have a powder version that I use from Spiceology, but you can substitute the more traditional paste if you prefer. This recipe is fresh, gluten free, vegetarian and has a nice spice. I like to top it with a sunny side up egg to make a whole breakfast out of it.
The Recipe
Harissa Cauliflower, Potatoes & Arugula
- 4 red potatoes, medium diced
- 2 Tbsp butter (may substitute for olive oil)
- 2 Tbsp olive oil
- 1/4 white onion, small dice
- 1/3 cauliflower head, medium dice
- 1/2 cup arugula, chopped
- 1 Tbsp harissa spice blend (you can adjust this according the spice level that you like)
- Salt & black pepper to taste
- 2 eggs, optional
- Coat the red potatoes in a little olive oil and roast at 350°F on a pan just until fork tender (about 3-5 minutes). Set aside.
- Melt the butter and olive oil together in a pan. Add onions and saute until the onions are translucent.
- Add the roasted red potatoes and cauliflower. Add about 1/4 cup of water and cover the pan to soften the cauliflower slightly.
- Add the arugula, harissa spice, salt and pepper – adjusting the seasoning to your personal preference.
- Cook for another 1-2 minutes and serve.
- If adding an egg, I like to add a little more olive oil and cook the eggs in the pan that I was using to get the remaining flavors that are leftover in the pan.
Yield: 2 servings