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Roasted Cauliflower Hash

  • by Katia Essyad


Looking to up your brunch game? This Roasted Cauliflower Hash incorporates our spicy Moroccan Harissa, Preserved Lemon Purée and Moroccan Tapenade for a big dose of delicious flavor!

Prep time: 5 minutes
Cook time: 20 minutes
Ready in: 25 minutes
Serves: 2


  • 4 baby new potatoes, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons Casablanca Market Preserved Lemons puree
  • 2 cups chopped cauliflower (use a mix of florets and stems)
  • 3 scallions, finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 medium sweet red pepper, seeded and chopped
  • 1 teaspoon Casablanca Market Harissa
  • 3 cloves garlic, smashed
  • 1/4 cup parsley, coarsely chopped
  • 4 eggs
  • Salt and pepper to taste
  • 1/4 cup cilantro, coarsely chopped
  • 1 tablespoon Casablanca Market Tapenade
  • Salt and pepper, to taste


  1. Place potatoes in small pot of water over high heat. Boil for 5 minutes. Drain and set aside.
  2. Heat oil and lemon puree in an ovenproof skillet over medium to high heat, then add potatoes, cauliflower, scallions, cumin and paprika and cook for about 7 minutes, stirring occasionally. Add red pepper, harissa, garlic and parsley and cook for 10 minutes, until the cauliflower and potatoes brown.
  3. Preheat oven to broil. Using a spoon, create four holes in the hash and crack the eggs into them. Place hash under the broiler for just a couple of minutes, until whites are set, but the yolk remains runny.
  4. Season with salt and pepper, top with cilantro and a dollop of tapenade and serve immediately. Enjoy!

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