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

1. 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.
2. Melt the butter and olive oil together in a pan.  Add onions and saute until the onions are translucent.
3. Add the roasted red potatoes and cauliflower.  Add about 1/4 cup of water and cover the pan to soften the cauliflower slightly. 
4. Add the arugula, harissa spice, salt and pepper – adjusting the seasoning to your personal preference.
5. Cook for another 1-2 minutes and serve.
6. 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