Cauliflower With Harissa Cream And Pomegranate

• Roasted cauliflower with harissa cream and pomegranate
• 1 head of cauliflower, cored and cut into florets
• 12 pitted green olives
• 7 whole cloves of garlic, separated but peels still on
• 2 tablespoons olive oil
• salt
• 1/2 cup creme fraiche
• 2 tablespoons homemade harissa paste (plus more to taste) - see below
• 1/3 cup pomegranate arils
• Harissa paste
• 7 ounces chipotle peppers in adobo
• 1 1/2 tablespoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 large cloves of garlic, peeled
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil

1. Preheat your oven to 425F. Toss the cauliflower florets, olives, and garlic cloves with the olive oil and a couple good pinches of salt. Spread it all out on a rimmed baking sheet in a single layer.
2. Roast in the oven, stirring a couple times during the process, until the cauliflower has turned all golden and brown and charred in spots, about 30 min. Remove from the oven, slip the garlic cloves out of their skins, and transfer the cauliflower, olives, and peeled garlic to a serving bowl or platter.
3. While the cauliflower is roasting, make the harissa paste (see below). Stir 2 Tbs. of the harissa into the creme fraiche. Taste and add more to taste. (You'll have a good amount of harissa left, but that's nothing if not a great thing. Smear it on everything, especially meats that you then proceed to slow cook and serve with yogurt sauce.)
4. Scrape the harissa cream over the top of the cauliflower mixture, then sprinkle with the pomegranate and serve.
5. Blend all of the ingredients together in a blender or food processor until smooth. Ta-da! Your harissa

cauliflower, cauliflower, green olives, garlic, olive oil, salt, creme fraiche, below, pomegranate arils, paste, peppers, sweet paprika, ground cumin, ground coriander, garlic, lemon juice, olive oil

Taken from food52.com/recipes/19975-cauliflower-with-harissa-cream-and-pomegranate (may not work)