The flavor-packed cauliflower pieces are great served on toothpicks as an appetizer. The harissa is both spicy and sweet, while salty peanut pieces and a nice crunch to the vegan hors d’oeuvre.
1 cup all purpose flour
1 large head cauliflower, stem removed, cut into bite-sized pieces (6 cups)
Cooking oil for frying
3 Tbs. paprika
1 ¼ tsp. Caraway seeds
1 ¼ tsp. Ground coriander
¾ tsp. Ground cumin
8 Tbs. vegan cooking oil, such as Earth Balance
3 Tbs. agave nectar
1 cup chopped, salted peanuts
Load cauliflower in VitaClay cooker (VM7900).
Add a cup of water and set on “Stew” cooking for 15-20 minutes or until halfway cooked.
Whisk together flour, pinch of salt, and ¾ cup water in medium bowl. Add halfway cooked cauliflower, and toss until florets are coated with mixture. Transfer to colander to let excess flour mixture drip off.
Heat 2 inches cooking oil in a saucepan over medium heat until oil gets hot.
Grind paprika, chili flakes, caraway, coriander, and cumin in spice grinder or coffee grinder, and transfer to saucepan. Add oil and agave nectar and heat until warm.
Stir fry halfway cooked cauliflower pieces in hot oil 2 to 4 minutes, or until they start to brown. Transfer to bowl with slotted spoon, and toss with butter-and-spice mixture. Add peanuts, and toss again.