Harissa paste is one of the many low-carb basics I make at home. This popular North African spice blend adds fantastic flavour to vegetables and meats. I like using it for marinating chicken, spicing up cauli-rice, or even mixing it with olive oil or full-fat yogurt and use as keto friendly salad dressing.
I make mine with mild, smoky chilies, toasted spices, garlic, lemon, olive oil, roasted bell peppers and a few sun-dried tomatoes that will add sweetness. If you're using our KetoDiet App, you can find our Homemade Harissa Paste under the Ingredients section and when creating Custom Meals.
This whole roasted harissa cauliflower is a colourful keto vegetarian dish packed full of flavour. Serve as a main or side dish. In a small bowl, add the harissa, olive oil, salt and pepper. Mix well. Remove the outer leaves of the cauliflower and trim the base of the cauliflower so it will stand upright.
Preheat the oven to 350 degrees F (175 degrees C). Remove stems from chili peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa. Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander and cook until fragrant, about 30 seconds. Stir so the spices won't burn.