Moroccan Potatoes with Roasted Cauliflower, Coriander and Harissa

Appetizer Side Dish Main Dish

Moroccan Potatoes with Roasted Cauliflower, Coriander and Harissa

  • Ready Time: 50min
    No Reviews
  • Prep Time: 30min
    Cook Time: 20min
  • Potato Type: Reds
    Cuisine: Mediterranean
  • Serves: 8
    Prep Method: Boiled
Share on Print

Description

Recipe by: Potatoes USA

Thick sliced oven-baked potato chips with roasted cauliflower, toasted almonds, farmer’s style cheese, preserved lemons, and north African chili sauce.

Ingredients

Potatoes

  • 2.2 pounds (1kg) Red Potatoes, washed, sliced into ¼ inch thick slices
  • As Needed Olive Oil Spray
  • 1-1/2 tablespoons (7g) Ras El Hanout Spiced (Smoked Paprika can be subbed if desired)
  • 2 teaspoons (3g) Sea Salt

Cauliflower

  • 3 cups (450g) Cauliflower Florets
  • 5 cups (1200ml) Cold Water
  • 3 each (15g) Garlic Cloves, peeled and lightly crushed
  • 2 teaspoons (4g) Crushed Red Chili Flakes
  • As Needed Spray Olive Oil

To Plate

  • ½ cup (120ml) Harissa (North African Chili Paste) *Chili Garlic sauce can be subbed
  • ¾ cup (180ml) Jben (North African Farmers Cheese) *Ricotta can be subbed
  • 2 tablespoons (8g) Prepared Preserved Lemons, diced small (Optional)
  • ½ cup (75g) Sliced Almonds, toasted
  • ¼ cup (2g) Cilantro Leaves, torn

Preparation
Prep Time: 30min | Cook Time: 20min

  1. To make the Moroccan spiced potatoes, preheat the oven to 400 F (204 C). Arrange the red potato slices on a nonstick baking sheet or a regular baking sheet lined with aluminum foil. Spray the potatoes with the olive oil spray. Season the potatoes generously with the ras el hanout spice and the sea salt.
  2. Bake the potatoes for 20-25 minutes or until they are crisp and golden. Remove the potatoes from the oven and keep warm.
  3. Turn the oven to broil while you prepare the cauliflower.
  4. Cover the cauliflower with the water in a large pot, the water should cover the cauliflower, if it doesn’t just add some water until the cauliflower is covered. Add the garlic, and chili flakes. On high heat, bring the water to a boil and reduce to a simmer. Cook the cauliflower for 8-10 minutes or until the florets are just fork tender. Drain the cauliflower very well and place onto a baking sheet. Spray the cauliflower with the olive oil, and place the cauliflower under the broiler for 3-5 minutes or until the cauliflower has a nice, toasted side. Flip the cauliflower and return it under the broiler for 2-3 minutes. Remove the cauliflower and allow it to cool slightly before plating.
  5. To plate arrange a bed of the potatoes and place some of the charred cauliflower throughout the dish.  Spoon a little harissa on the potatoes and cauliflower, followed by a few dollops of the jben/ricotta cheese. Lastly garnish the dish with the preserved lemons if using, the toasted almonds, and the cilantro.
  6. Serve right away and enjoy!

Nutrition

Calories190
Fat6g
Sodium760mg
Cholesterol10
Vitamin C40.2mg
Carbohydrates27g
Fiber4g
Protein7g
Potassium824mg
Sugar4g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel