Honey Cardamom Caramel

This
harissa packs a whole lot of flavor and is awesome served alongside grilled
chicken that has been marinated in Greek yogurt, garlic, ground cumin and lemon
juice, but is equally delicious served on top of grilled cauliflower or pretty
much any grilled vegetable for that matter.

Harissa

1
roasted red pepper, seeds removed and roughly chopped

1
(14-ounce) can tomato puree

3
cups cold water

1
1/2 tablespoons ground cumin

1
1/2 teaspoons kosher salt

3/4
teaspoon ground black pepper

1/2-1
teaspoon red pepper flakes

1/2
tablespoon sweet paprika

1/2
tablespoon smoked paprika

1/4
cup brown sugar

1/4
cup white wine vinegar

15
cloves garlic, coarsely chopped

6
tablespoons coarsely chopped flat-leaf parsley

6
tablespoons coarsely chopped cilantro

6
tablespoons extra-virgin olive oil

Put all of the
ingredients except for the olive oil in a large saucepan.  Stir to
combine.  Place the pan over medium-high heat and bring to a low simmer
for 1-1 1/2 hours, stirring occasionally and adjusting the heat when necessary,
until the mixture has thickened and reduced to 2 1/4 cups.  Once mixture
has reduced, transfer to a blender, turn blender on, and slowly drizzle in the
olive oil.  Blend until smooth.  Store in the refrigerator in an
airtight jar, with a film of the olive oil on top, for up to three
months. 

Grilled
Cauliflower

1
large head cauliflower

Olive
oil

Salt
and freshly ground black pepper 

Preheat
grill.

Wash
and dry cauliflower.  Place on a cutting board, stem side down, and slice
vertically, top to bottom, into 1/4-inch slices. Drizzle olive oil over
cauliflower steaks and season with salt and pepper.  Carefully place the
cauliflower on hot grill and turn heat to medium high.  Cook cauliflower
until both sides of cauliflower have nice dark grill marks.  Remove from
grill and serve with harissa and chopped cilantro.  

Recipe slightly adapted from Not Without Salt