Harissa Spiced Cauliflower with Toasted Pistachios


  • 1 tablespoon mustard seeds
  • 1 teaspoon harissa paste
  • 2 tablespoons extra-virgin coconut oil or grass-fed ghee
  • 2 ounces watercress, roughly chopped
  • 2 ounces spinach, roughly chopped
  • 7 ounces cauliflower, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup boiling water
  • handful pistachios roughly crushed
  • coriander for garnish


Step 1


In a pan, toast mustard seeds for about a minute and then add coconut oil or grass-fed ghee.

Step 2


Sauté thinly sliced cauliflower florets in the coconut oil or ghee for about 3-4 minutes.

Step 3


Fold the watercress and spinach into the cauliflower.

Step 4


In a separate pot, add Harissa paste to boiling water. Once combined, add it to the cauliflower mixture and cover for 5 minutes.

Step 5


Garnish with thinly sliced red onions, coriander, and generous helpings of pistachios. Enjoy!

Nutritional Information

Nutritional analysis per serving (one-half of the recipe): Calories 232, Fat 18 g, Protein 6 g, carbohydrate 15 g, Sodium 91 mg

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