Ingredients

Harissa Seasoning

¼ cup, Ancho powder
4 Tbsp., Pimentón
1 Tbsp., Cumin seeds, toasted, ground
1 Tbsp., Coriander seeds, toasted, ground
1 Tbsp., Caraway seeds, toasted, ground
¼ tsp., Black pepper, ground
1 tsp., Garlic powder
½ tsp., Smoked salt

Roasted Cauliflower

1 ea., Cauliflower, medium, cut into small florets
as needed, Olive oil for drizzling

Green Harissa

1 tsp., Cumin seeds
½ tsp., Coriander seeds
1 ea., Jalapeños, seeded, sliced
1 ea., Green onion, sliced
½ ea., Garlic clove, smashed
¼ cup, Extra-virgin olive oil
¼ cup, Parsley leaves
¼ cup, Cilantro leaves with tender stems
1 Tbsp., Lemon juice
½ tsp., Sea salt

Assembly

8 ea., Corn tortillas, warmed or grilled
1 cup, Land O Lakes® Queso Bravo® Cheese Dip, warmed
2 Tbsp., Radish, fine julienne
8 ea., Cilantro sprig

Method

1. For the Harissa Seasoning: Combine all ingredients.

2. For the Cauliflower: Preheat 400°F oven.

3. Line a large baking sheet with parchments paper. Add cauliflower and drizzle with olive oil. Toss to combine. Sprinkle cauliflower with harissa seasoning until dusted completely.  Toss again to coat and roast for about 25 minutes, until golden brown.

4. For the Green Harissa: Combine all ingredients in a blender. Blend until smooth.

5. To Assemble: Fill each tortilla with a few pieces of cauliflower. Top with a spoonful of Land O Lakes® Queso Bravo® Cheese Dip, and some green harissa. Top with radishes and cilantro.