1 head of cauliflower, cut into florets
4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces
Oil to drizzle and cook with
5 to 6 green onions, whites and greens separated and chopped
2 inch fresh ginger, grated
2 tablespoons harissa
1 teaspoon ground coriander
½ cup chopped cilantro
Preheat broiler to high.
Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.
Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.