Step 1

In a small bowl, soak the chili in the water until softened, about one hour. Remove the chilies from the water and reserve the liquid. Remove the stem, and coarsely chop. Leave the seeds in for a spicier harissa, or remove for a more mild version (or do a little of both!).

Step 2

In a blender or food processor, combine the chopped chili, roasted red pepper, garlic, coriander, cumin, paprika, and salt. Pulse a few times to combine.

Step 3

Add the olive oil, lemon juice over and 1 to 2 tablespoons of the reserved liquid from the dried chili. Blend or process into a thick paste.

Step 4

To store the paste, place in a jar and cover with a thin layer of additional oil. Refrigerate for up to one month.

Step 5

In a medium bowl, combine the cauliflower, olive oil, and salt and pepper. Add about 1/4 cup of harissa and toss well to combine. Add more harissa to taste.

Step 6

Set the air fryer to 375F and cook the cauliflower for 10 to 15 minutes, until tender and lightly browned. (If you're air fryer is small, you may need to work in batches)

Step 7

Remove and let cool a few minutes before serving. Delicious with some garlic aioli or ranch dressing!